Rotini with Fresh Vegetables

Southern Living Cooking School
Prep: 20 min., Cook: 20 min. PLUS Rotini With Fresh Vegetables is picnic-friendly: It can be served warm, room temperature, or even chilled.
Makes 6 to 8 servings


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1 pound asparagus, trimmed
1/2 cup white onion, chopped
2 garlic cloves, minced
1/4 cup extra virgin olive oil
2 1/2 cups (12 oz.) cherry tomatoes, halved
2 cups diced yellow squash (about 2 medium)
Salt and freshly ground pepper to taste
3/4 cup chicken broth
1 (16-oz.) box rotini
6 fresh basil leaves, cut into thin strips


1. Cut asparagus diagonally into 1-inch pieces. Set aside.

2. Bring a large pot of water to a boil.

3. Sauté onion and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until onion is tender. Add asparagus, and sauté 3 minutes. Stir in cherry tomatoes and diced squash, and sauté 2 to 3 minutes or until tomatoes are softened. Add salt and pepper to taste. Stir in 3/4 cup chicken broth; reduce heat, and simmer until mixture is thoroughly heated. Keep warm.

4. Cook rotini in boiling water according to package directions; drain pasta, and immediately add to tomato mixture. Toss well; sprinkle with basil, and serve immediately.

TEST KITCHENS TIP: If dish stands or is made ahead, add extra liquid (broth or water) when reheating.

Created date

April 2007