1 pound tri-colored rotini
1 yellow pepper
1 orange pepper
1/2 cup fresh peas
2 cloves garlic
1/4 to 1/2 cup olive oil
Pinch of rosemary
Pinch of thyme
Salt to taste
1. Boil water and cook the rotini pasta as directed on the box. After straining the cooked pasta, place it in a large bowl.
2. While pasta cooks, finely chop the yellow and orange peppers. The chopped pieces should be small enough to stick between the spirals of the pasta. Chop or mince the two cloves of garlic.
3. Pour the olive oil, chopped peppers, peas, and minced garlic in the bowl with the pasta and mix together until the rotini is thoroughly coated.
4. Turn the stove to medium heat and place all of the contents of the bowl in a large pan. Sprinkle rosemary and thyme on the mixture and add salt to taste. Stir occasionally, adding additional olive oil for moisture as needed. Cook until veggies are tender, and serve!
Source of recipe: I never before cooked in my life (unless sandwiches count), and one day blew everyone's minds by coming up with and making this!