Rainbow Veggie Pasta Swirls
Rainbow Veggie Pasta Swirls
Ingredients
For the Colorful Pasta
- 12 ounces rotini pasta
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Sneaky Veggie Sauce
- 2 carrots, peeled and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1/2 cup zucchini, roughly chopped
- 14.5 ounces canned diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1/2 teaspoon dried oregano
- 1/4 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Let's get cooking! First, boil a big pot of water for the pasta. Once it's bubbling, add the rotini pasta and cook according to package directions until it's al dente (that means perfectly chewy!).
⏱️ 10 min
- 2
While the pasta is cooking, let's make our super secret veggie sauce! Carefully add the chopped carrots, red bell pepper, zucchini, diced tomatoes (with their juice!), vegetable broth, and oregano to a blender. Blend until it's super smooth and creamy. No lumpy bits allowed!
⏱️ 5 min
- 3
Once the pasta is cooked, ask a grown-up to help you drain it in a colander. Don't rinse it! Then, put the warm pasta back into the empty pot.
⏱️ 1 min
- 4
Pour the colorful veggie sauce over the warm pasta. Add the olive oil, garlic powder, salt, and pepper. Stir it all up gently until every swirl of pasta is coated in the yummy sauce. The warmth of the pasta will heat up the sauce!
⏱️ 2 min
- 5
Finally, sprinkle in the grated Parmesan cheese and give it one last gentle stir. Time to serve up your rainbow pasta masterpiece! Don't forget to add a little extra Parmesan on top if you like.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rainbow Veggie Pasta Swirls
Ingredients
For the Colorful Pasta
- 12 ounces rotini pasta
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Sneaky Veggie Sauce
- 2 carrots, peeled and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1/2 cup zucchini, roughly chopped
- 14.5 ounces canned diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1/2 teaspoon dried oregano
- 1/4 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Let's get cooking! First, boil a big pot of water for the pasta. Once it's bubbling, add the rotini pasta and cook according to package directions until it's al dente (that means perfectly chewy!).
⏱️ 10 min - 2
While the pasta is cooking, let's make our super secret veggie sauce! Carefully add the chopped carrots, red bell pepper, zucchini, diced tomatoes (with their juice!), vegetable broth, and oregano to a blender. Blend until it's super smooth and creamy. No lumpy bits allowed!
⏱️ 5 min - 3
Once the pasta is cooked, ask a grown-up to help you drain it in a colander. Don't rinse it! Then, put the warm pasta back into the empty pot.
⏱️ 1 min - 4
Pour the colorful veggie sauce over the warm pasta. Add the olive oil, garlic powder, salt, and pepper. Stir it all up gently until every swirl of pasta is coated in the yummy sauce. The warmth of the pasta will heat up the sauce!
⏱️ 2 min - 5
Finally, sprinkle in the grated Parmesan cheese and give it one last gentle stir. Time to serve up your rainbow pasta masterpiece! Don't forget to add a little extra Parmesan on top if you like.
⏱️ 2 min