Vegetable Rotini


Who wants to spend their free time in the kitchen by a hot stove during Seattle’s gorgeous summers? This pasta and vegetable salad makes a tasty quick meal or side dish. Take it outside and have a picnic! It is also a great way for kids to enjoy vegetables.

This dish is bursting with good nutrients and vitamins with its combination of broccoli, peas, basil and scallions, high in many vitamins and minerals. They all share a common mineral of magnesium. Magnesium is an important player for energy metabolism and other essential metabolic functions. It is necessary to break down food we eat, particularly carbohydrates and fats, and transform it into energy. So while you are out enjoying a picnic at the park, you will get the double satisfaction of delicious food and a power boost to keep you energized through our long summer days. You, too, will be vehemently rooting for vegetable rotini.

4 cups whole wheat rotini (dry)

2 cups freshly shelled snap peas (or frozen peas)

4 tablespoons olive oil

2 heads broccoli, chopped

1 bunch scallions, chopped

1 cup fresh basil, chopped

2 cups feta cheese, crumbled

2 tablespoons crushed red pepper flakes

½ cup pine nuts

2 teaspoons sea salt


  1. Cook pasta according to manufacturer’s directions. Drain all but a small amount of water.
  2. Toss in the shelled peas with the hot pasta and set aside to steam for 5 minutes in pan; then drain water completely.
  3. Heat olive oil over medium heat. Add broccoli and cook until light green, about 3 minutes. Add scallions and cook for about 1 minute.
  4. Combine scallions and broccoli with pasta and peas. Add chopped basil and crumbled feta cheese and mix well. Add crushed red pepper, pine nuts and sea salt.
Serving Size:
Makes 6-8 servings.
Seattle Tilth
Janie Bube