Rotini Veggie Medley Recipes

ROTINI WITH BROCCOLI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.

GARLIC VEGGIE ROTINI PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat.
• Cook mushrooms, broccoli, garlic, peppers, oregano, salt, and pepper until the vegetables are tender.
• Add in the pasta and stir until evenly mixed.
• Enjoy!

ROTINI VEGGIE MEDLEY

Steps:

• Start preparing the rotini pasta according to package instructions.
• In the meanwhile, add oil to a medium deep fry pan on medium heat. Add onion and stir fry with a flat turner for 3 minutes.
• Add diced garlic and cook for 3 more minutes. Keep stirring once in a while.
• Add carrots and bell peppers, half teaspoon salt and cook for 4 minutes or until half-cooked.
• Add frozen peas, half teaspoon salt, black pepper, cayenne and other spices. Mix well. Cook for 3 minutes.
• Add tomatoes and mix well. Cook for 2 minutes. Mix without breaking the vegetables.
• Drain the pasta. Add pasta to the veggie medley mixture in the pan. Mix thoroughly.
• Serve hot.

ROASTED VEGGIE ROTINI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chopped vegetables on a baking sheet (or two, if needed), spray them lightly with olive oil spray, and sprinkle some salt and pepper over them.
• Place baking sheet(s) in the oven and roast the vegetables for about 20 minutes, until tender.
• While the veggies are cooking, cook the rotini according to package directions.
• Prepare the dressing by combining the olive oil, balsamic vinegar, garlic, salt, scallions, and basil in a small bowl and set aside.
• When the veggies and rotini are done, combine them in a large bowl. Pour the dressing and toss to coat.
• Add the nutritional yeast flakes or Parmesan cheese and toss a bit more. Serve and sprinkle some additional over top if desired.

ROTINI BAKE WITH TOMATOES AND CHEESE

Steps:

• Preheat the oven to 350 F.
• Serve hot. Enjoy.

PASTA VEGETABLE MEDLEY

Steps:

• Bring large pot of water to boil. Cook pasta for 8 minutes, until nearly tender. Add broccoli and cook 2 minutes longer, until broccoli is tender-crips and pasta is al dente. Reserve about 1/2 cup of cooking liquid. Drain pasta but do not rinse. Return pasta and broccoli to pot.
• Using food processor with slicing blade, drop onion, pepper, mushrooms and tomatoes into food tube and process.
• In large nonstick skillet or wok, heat oil. Saute garlic onion red pepper and mushrooms on medium-high heat until tender, 5 to 7 minutes. Stir in pasta, broccoli, and basil. Season with pepper. Garnish with parmesan. Makes 2 servings.