VEGETABLE ROTINI RECIPE RECIPES

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ROTINI WITH FRESH VEGETABLES RECIPE | MYRECIPES



Rotini with Fresh Vegetables Recipe | MyRecipes image

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

1 pound asparagus, trimmed
½ cup white onion, chopped
2 garlic cloves, minced
¼ cup extra virgin olive oil
2?½ cups (12 oz.) cherry tomatoes, halved
2 cups diced yellow squash (about 2 medium)
Salt and freshly ground pepper to taste
¾ cup chicken broth
1 (16-oz.) box rotini
6 fresh basil leaves, cut into thin strips

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



Greek Vegetable Rotini Salad Recipe | MyRecipes image

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

4 ounces tricolored rotini, uncooked (2 cups uncooked pasta)
1?? cups seeded and chopped tomato (about 1 large)
¼ cup finely chopped red onion
? cup thinly sliced green bell pepper (about 1 small)
12 kalamata olives
? cup (1 1/3 ounces) crumbled tomato-basil feta cheese
2 tablespoons chopped fresh basil
¼ teaspoon freshly ground pepper
3 tablespoons fat-free balsamic vinaigrette

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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