ROTINI WITH FRESH VEGETABLES RECIPE | MYRECIPES
Prep: 20 min., Cook: 20 min. PLUS Rotini With Fresh Vegetables is picnic-friendly: It can be served warm, room temperature, or even chilled.
Provided by MyRecipes
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut asparagus diagonally into 1-inch pieces. Set aside.
- Bring a large pot of water to a boil.
- Sauté onion and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until onion is tender. Add asparagus, and sauté 3 minutes. Stir in cherry tomatoes and diced squash, and sauté 2 to 3 minutes or until tomatoes are softened. Add salt and pepper to taste. Stir in 3/4 cup chicken broth; reduce heat, and simmer until mixture is thoroughly heated. Keep warm.
- Cook rotini in boiling water according to package directions; drain pasta, and immediately add to tomato mixture. Toss well; sprinkle with basil, and serve immediately.
- TEST KITCHENS TIP: If dish stands or is made ahead, add extra liquid (broth or water) when reheating.
GREEK VEGETABLE ROTINI SALAD RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield 6 servings (serving size: 3/4 cup)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, omitting salt and fat; drain. Rinse pasta under cold water; drain and set aside.
- Combine tomato, onion, and bell pepper; add to pasta. Stir in olives and next 3 ingredients. Add vinaigrette, and toss gently to coat. Cover and chill 1 hour.
Nutrition Facts : Calories 113 calories, CarbohydrateContent 19.2 g, CholesterolContent 5 mg, FatContent 2.5 g, FiberContent 1.4 g, ProteinContent 3.8 g, SaturatedFatContent 1.1 g, SodiumContent 154 mg
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