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Rotini with Spring Vegetables
Makes 6-8 Servings
*1/4 cup olive oil
*1/2 cup chopped white onion
*2 garlic cloves, minced
*1 pound asparagus, trimmed, cut into 1-inch diagonal pieces
*12-ounce bag cherry tomatoes, cut into halves (about 2 1/2 cups)
*1 medium yellow squash, cut into small chunks (approx. 2 cups)
*Salt and freshly ground black pepper to taste
*3/4 cup chicken broth
*16-ounce package Barilla Rotini
*6 fresh basil leaves, cut in thin strips
1Bring a large pot of water to a boil.
2Meanwhile, heat oil in skillet over medium-high heat. Add onion and garlic. Saute 3-4 minutes, stirring occasionally. Add asparagus; continue cooking 3 minutes. Add tomatoes and squash; saute an additional 2-3 minutes or until tomatoes are softening. Season with salt and pepper to taste. Pour in chicken broth; reduce heat to simmer. Continue cooking to heat thoroughly.
3Add pasta to boiling water. Cook according to package directions. Drain pasta well. Immediately add hot pasta to skillet. Mix well. Transfer to serving bowl, top with basil and serve.
  • Serve with freshly-grated Parmesan cheese if desired.
  • Source
    Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.