Every bite of these pumpkin cheesecake cupcakes contains three levels of indulgence: a buttery graham cracker crust, a creamy pumpkin cheesecake, and a tart sour cream frosting. Since I didn’t want to buy a springform pan and I wanted cheesecake for Thanksgiving, I blended a couple recipes to create this one. Everyone in the family gave it rave ratings.
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Reviews
We loved this! I reduced the oil to 4 tablespoons and kept the remaining seasoning the same and it was perfect. I used the vegetables that I had which included some red peppers, green onions, carrots, asparagus and portobello mushrooms. Yummy served over thin spaghetti noodles.
So I made it and it came out great. I changed a few things. First I added peas and cut up chicken tender and sautés that with the broccoli, garlic, and the peppers. While it was sautéing I added Italian seasoning. In the end when combined instead of making their dressing I just used Italian dressing . It came out great and everyone said they would eat it again. When I made my plate I actually added some feta cheese and it tasted AMAZING! Will DEFINITELY make again.
Very easy and delicious. Followed everything for the most part. Just added a dash of the vinegar. Left out the oregano and substituted Italian seasonings. Had extra green beans so I added that. Steamed the carrots and green beans since I was already steaming to soften the broccoli. ABSOLUTELY LOVED IT! So tasty. Served it with grilled marinated chicken.
pretty dece
Used tomatoes, yellow peppers, carrots, and broccoli
Very tasty recipe. A nice, light meal. I used green bell pepper, broccoli, carrots, zucchini and yellow squash and just a splash more vinegar because we like it.
A great way to use up all those vegetables in the fridge. Easy to make and left overs for lunch the next day.
This recipe was excellent. The ratio for pasta and vegetables can be tweaked a little – more vegetable/pasta ratio. The bell peppers, carrot, and broccoli cooked nicely, nice and tender. I also cooked the rotini pasta for 2 extra minutes, than the specified 7 minutes. It turned out great! Will make it again. Just with more vegetables next time.
Peppers and garlic only extra oregano with Parmesan cheese on top.
I had some vegetables that needed to be used so I roasted them the day before…I tend to buy more than I can use at the farmers market. I was looking for a quick pasta dish to use them in and came across this one. I added parmesan cheese when I served it. Great way to use just about any vegetable…
Kid approved! I used veggies I had on hand and added chicken. Very yummy!
A solid, simple recipe. I was afraid the vinaigrette would be overpowering but it was just right as is. I added onion, shrimp and parm cheese and it worked out very well.
My two kids recently had to go without dairy due to a virus so this was a great dish for their needs! I didn’t think it would be as good as it turned out to be. The only thing that would have made it a 5-star rating would be adding some chicken or grated cheese to it for a little more dimension.
My family really enjoyed this. I added smoked turkey sausage because my husband always wants meat with a meal. Perfect addition. Will have this again and again.
Good basic recipe. Peppers were not the best addition but it’s easy to see how you can adjust this to your liking and whatever you have available. Good staple.
My husband loves this so much…he says he would eat it “all day long, hot or cold.” And so easy, plus I use up all my leftover veggies! Thanks for sharing!
This recipe was the reminder I needed for simple pasta with veggies. Like the intro says, use pretty much whatever veggies are in your fridge or garden. Asparagus is in season where I live so that was my go to then added the peppers, garlic, carrots and some snow peas. For 4 servings I would not cut back on the dressing and I often use white wine vinegar instead of red for a lighter flavor.
Yum I used canned corn, frozen peas,and fresh carrots soon good.
this is a great recipe, it is so versatile. the second time I made it i added smoked angus sausage and cooked the veggies in the pan i used for the sausage. gave an incredible smokey flavor. I also switched up the red wine vinegar for balsamic vinegar. WOW. this was great!! I will make this all the time.
We made this recipe, just as written and it was very good. Only 4 stars because I felt it could use a little less olive oil (just personal preference). The recipe itself is very flexible as you can use many different types of veggies. Next time I will use fresh spices instead of dried and maybe add some grated parmesan cheese Mmmmmm.
I loved it but I made a lot of modifications. I left out the vingar, carrots, and brocoli. In place of those things I used a fresh roma tomato for moisture, fresh baby bella mushrooms-sliced, and lots of fresh spinach. After I removed it from the heat I add LOTS of parmesean. I appreciate the idea and love it after I fine tuned it for me and hubby.