Pasta with Vegetables

⅓ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon dried basil

1 teaspoon dried oregano

salt and pepper to taste

1 red bell pepper, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 carrots

1 ½ cups broccoli florets, lightly steamed or blanched

4 cups uncooked rotini pasta

Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.

Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.

While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.

Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.