Rotini with Spring Vegetables

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Rotini with Spring Vegetables

Serving Size

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Easy rotini with a spring vegetable medley from my friends at H-E-B.


  • 1/4 cup(s)  extra virgin olive oil
  • 1/2 cup(s) H‑E‑B® Diced Sweet Onion
  • 2 H‑E‑B® Peeled Garlic, chopped
  • 2 1/2 cup(s)  asparagus, cut in 1‑inch pieces
  • 2 1/2 cup(s) cherry tomatoes, halved
  • 2 1/2 cup(s) yellow squash, sliced thin
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 16 oz rotini pasta
  • 6  basil leaves, chopped

Recipe Info

  1. Heat a large skillet over medium heat for 2 minutes.
  2. Add olive oil, onion and garlic and stir‑fry 3 to 4 minutes.
  3. Add asparagus and stir‑fry 3 more minutes.
  4. Add tomatoes and yellow squash and stir‑fry for 3 more minutes.
  5. Season the vegetables with salt and pepper.
  6. Reduce the heat to low and cook for 5 minutes.
  7. Meanwhile, prepare pasta according to package directions. Drain well.
  8. Combine pasta with cooked vegetables in a large pasta bowl.
  9. Garnish with basil and serve.

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