Garden Vegetable Rotini


  • 1 medium onions, diced
  • 1 clove garlic, finely minced
  • 1/2 c. water
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1 Tbsp. Better than Bouillon No-Chicken Base
  • 1 c. sweet red or yellow peppers, coarsely chopped
  • 1 c. zucchini, diced
  • 1 c. Brussels sprouts, cut in half or quarters
  • 2 c. cooked rotini pasta


  1. In a large skillet that has been sprayed with nonstick cooking spray, sauté onions and garlic over medium heat until onions are clear.
  2. Add water, red pepper flakes, salt, Better Than Bouillon No-Chicken Base, sweet peppers, zucchini, and Brussels sprouts.
  3. Simmer until vegetables are tender. Add rotini and stir-fry until heated through.


Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.