Rotini with Steamed Vegetables

Rotini with Steamed Vegetables
(makes 4 servings)

Ingredients:

1 cup uncooked rotini pasta

3/4 lb. new red potatoes, cut into 1/2 inch wedges

1 cup frozen broccoli flowerets

1 cup baby carrots

1/2 cup frozen snap pea pods

1 tablespoon olive oil

2 tablespoons parsley, chopped

1 teaspoon dried dill weed

1/2 teaspoon salt

Directions:

Cook rotini pasta according to package instructions.

While pasta is cooking, place steamer basket in a 3-quart saucepan filled with 1/2 inch of water.

Fill basket with potatoes, broccoli and carrots. Bring water to a boil then reduce heat to medium-low and steam for five minutes.

Add pea pods, cover and steam 2-3 minutes or until potatoes are tender.

Place steamed vegetables in a medium bowl and toss with cooked rotini, olive oil, parsley, dill and salt until well coated.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/4 of recipe (156 g) Servings Per Recipe: 4
	Amount per serving
Calories	214
Calories from fat	42
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	355 mg
Total Carbohydrates	37 g
Dietary Fiber	3 g
Sugars	0 g
Protein	6 g
Vitamin A	8%
Vitamin C	75%
Calcium	4%
Iron	8%