Rotini with Marinara, Broccoli, Carrots, and Peppers

• 12 oz. rotini or penne pasta
• 1 bag broccoli florets
• 1 tbsp. olive oil
• 2 medium carrots
• 1 small onion
• 1 large red pepper
• 2 c. jarred marinara sauce
• 3 oz. sliced pepperoni
• 1/4 c. fresh basil leaves
• 13 c. freshly grated Parmesan cheese

1. Heat large covered saucepot of salted water to boiling on high.
2. Add pasta and cook as label directs, adding broccoli to saucepot 4 minutes before pasta is done.
3. Meanwhile, in deep 12-inch nonstick skillet, heat oil on medium 1 minute.
4. Add carrots, onion, and pepper; cook 8 minutes or until tender, stirring occasionally.
5. Stir in marinara sauce and pepperoni; cook 2 minutes to heat through.
6. Drain pasta and broccoli; stir into skillet with marinara mixture.
7. Sprinkle with basil.
8. Serve with Parmesan.

rotini, broccoli florets, olive oil, carrots, onion, red pepper, marinara sauce, pepperoni, fresh basil, parmesan cheese

Taken from www.delish.com/recipefinder/rotini-marinara-broccoli-carrots-peppers (may not work)