Rainbow Rotini


  • 1 c. canned whole tomatoes, crushed
  • 2 c. canned petite-diced tomatoes
  • ½ c. onions, finely diced
  • 1 clove fresh garlic, minced
  • ½ tsp. cumin
  • ½ tsp. red pepper flakes
  • ½ tsp. sea salt
  • ½ tsp. seasoned salt
  • ½ c. water
  • 1 c. kidney beans
  • 1 ½ c. black beans
  • 1 c. raw sweet potato, cut into medium chunks
  • ½ c. green chilies
  • ½ c. red bell pepper, diced into medium pieces
  • 1 c. yellow bell pepper, diced into medium pieces
  • ½ c. orange bell pepper, diced into medium pieces
  • 2 c. cooked rainbow rotini pasta


  1. In a large skillet on medium high heat, combine everything except the rainbow rotini pasta. Cook for about 20 -25 minutes or until the vegetables are crisp-tender.
  2. Add the pasta and cook for another five minutes. Remove from heat and serve with your favorite vegetable salad and homemade bread.
Browse Cook(s): Linda Johnson
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.