From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


  • 1/4 cup red wine vinegar

  • 1 Tablespoon Dijon mustard

  • 1 teaspoon sugar

  • 2 teaspoons salt

  • 1/3 cup plus 3 Tablespoons olive oil

  • 1 small onion, sliced

  • 1/2 pound Chinese pea pods, cut in half

  • 4 medium carrots, sliced

  • 1 bunch broccoli, cut into bite size pieces

  • 1/4 cup water

  • 1 pound rigatoni, cooked to package directions

  • 3 small tomatoes, cut in wedges

  • 1/2 cup chopped fresh basil

  • 3/4 cup grated Parmesan cheese


1.  In a small bowl, mix vinegar, mustard, sugar, salt and 1/3 cup olive oil.  Set aside.
2.  In a large skillet, saute onion in 1 Tablespoon olive for two minutes.  Add pea pods and cook 2-3 minutes until tender, yet crisp.  Transfer to a large bowl.
3.  In same skillet, add 2 Tablespoons olive oil, carrots and broccoli.  Add water.  Reduce heat to medium, cover and cook 3 minutes.  Uncover and cook 5 minutes until vegetables are tender, yet crisp.
4.  Combine drained rigatoni, onion mixture, broccoli mixture, dressing, tomatoes, basil, tomatoes, basil and Parmesan cheese.  Toss and serve warm or cold.

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