Rotini with Marinara, Broccoli, Carrots, and Peppers Recipe

Name: Rotini with Marinara, Broccoli, Carrots, and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. rotini or penne pasta; 1 bag broccoli florets; 1 tbsp. olive oil; 2 medium carrots; 1 small onion; 1 large red pepper; 2 c. jarred marinara sauce; 3 oz. sliced pepperoni; 1/4 c. fresh basil leaves; 13 c. freshly grated Parmesan cheese

Servings: persons

12 oz. rotini or penne pasta
1 bag broccoli florets
1 tbsp. olive oil
2 medium carrots
1 small onion
1 large red pepper
2 c. jarred marinara sauce
3 oz. sliced pepperoni
1/4 c. fresh basil leaves
13 c. freshly grated Parmesan cheese

1
Heat large covered saucepot of salted water to boiling on high.
2
Add pasta and cook as label directs, adding broccoli to saucepot 4 minutes before pasta is done.
3
Meanwhile, in deep 12-inch nonstick skillet, heat oil on medium 1 minute.
4
Add carrots, onion, and pepper; cook 8 minutes or until tender, stirring occasionally.
5
Stir in marinara sauce and pepperoni; cook 2 minutes to heat through.
6
Drain pasta and broccoli; stir into skillet with marinara mixture.
7
Sprinkle with basil.
8
Serve with Parmesan.

3759

kcal

Calories

232

Fat

104

Carbs

310

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 oz. rotini or penne pasta, 1 bag broccoli florets, 1 tbsp. olive oil, 2 medium carrots, and more.

Yes, Rotini with Marinara, Broccoli, Carrots, and Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rotini with Marinara, Broccoli, Carrots, and Peppers

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