Rotini with Steamed Vegetables

Description
Rotini with Steamed Vegetables from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * 1 cup uncooked rotini pasta
 * ¾ lb. red new potatoes, cut into ½ inch wedges
 * 1 cup frozen broccoli flowerets
 * 1 cup baby carrots
 * ½ cup frozen snap pea pods
 * 1 tablespoon olive oil
 * 2 tablespoons parsley, chopped
 * 1 teaspoon dried dill weed
 * ½ teaspoon salt

Directions

 * 1) Cook rotini pasta according to package instructions.
 * 2) While pasta is cooking, place steamer basket in a 3-quart saucepan filled with ½ inch of water.
 * 3) Fill basket with potatoes, broccoli and carrots.
 * 4) Bring water to a boil then reduce heat to medium-low and steam for five minutes.
 * 5) Add pea pods, cover and steam 2–3 minutes or until potatoes are tender.
 * 6) Place steamed vegetables in a medium bowl and toss with cooked rotini, olive oil, parsley, dill and salt until well coated.