EatAllergyFree.com
Add Recipe | Recipes | Substitutions | Store-bought Foods | Eating Out | Facts | Contact | About
Zesty Zucchini Rotini
Posted by Christine George on November 13, 2009

(2 Ratings)   Rate this recipe

Makes 6 servings
25 min
Dairy-free, Egg-free, Soy-free, Peanut-free, Treenut-free, Fish-free, Shellfish-free

"This is great as a vegetarian main dish, or as a side dish. It is flavorful and healthy. Our family really enjoys it."

Ingredients

1 box (13.25 oz) whole wheat Rotini pasta
3 TBSP olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 large zucchini, diced
1/3 cup pepperoncini, chopped
1/2 TBSP chili powder
1/2 tsp salt
1 can (14/5 oz) Italian diced tomatoes, undrained
1 can (2.5 oz) pitted, sliced olives
Parmesan cheese (optional)

Directions

1) Cook rotini pasta as directed. Meanwhile, saute onion and garlic in olive oil in a large skillet.
2) Add zucchini and peppers and cook until zucchini is crisp tender.
3) Add chili powder, salt, undrained tomatoes, and olives. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture thickens. Mix sauce with Rotini.

>> User Comments (1)
Juliann Miller This was a delicious and successful meal--our picky 4 year old liked it! I used a red pepper instead of the pepperoncini and it was tasty!
Apr 29, 2010 7:53 PM
Add Comment
NOTE: EatAllergyFree does not guarantee that all of the information on this site is free of errors. It remains the users responsibility to ensure that the information provided is correct and meets individual medical needs before consuming any of the recommended recipes or products.
Home | Add Recipe | Recipes | Substitutions | Store-bought Foods | Eating Out | Facts | Contact | Terms of Use | About

Copyright 2013 EatAllergyFree