Servings: 4
Rotini/penne pasta
12 oz
Broccoli florets
1 bag
Extra virgin olive oil
1 tbsp
Medium carrots, diced
Small onion, diced
Large red bell pepper, diced
Marinara sauce
2 cans
Pepperoni, sliced
3 oz
Fresh basil leaves, chopped
¼ cup
Parmesan cheese, grated
1/3 cup
Pasta Marinara with Veggies
10 m
30 m
Ready in:
40 m
  1. In a large saucepan, bring salted water to boil over high heat. Cook the pasta using the directions on the package. Add broccoli into the pan 4 minutes before the pasta is cooked.
  2. Meanwhile, in a nonstick skillet, heat olive oil over medium heat. Add the veggies, cook until tender (about 8 minutes), stirring occasionally. Add marinara sauce and pepperoni, mix well. Cook for 2 more minutes or until well heated through.
  3. Drain the pasta and broccoli, add into the skillet, mix until well combined. Serve on plates, sprinkled with grated parmesan and basil leaves.