Rotini With Asparagus Salmon And Cherry Tomatoes Recipes

BARILLA WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA AND BASIL

Steps:

• COOK pasta according to package directions.
• Meanwhile, HEAT 2 tbsp olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow, about 2 minutes.
• REMOVE garlic from skillet. ADD tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes. Season with salt and pepper.
• DRAIN pasta and add to the skillet. Remove skillet from heat. Mix well.
• ADD cheese, basil and remaining olive oil to the pasta. Toss to combine.

ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES

Steps:

• Cook pasta directed on package, omitting salt and oil; drain.
• Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
• Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.

CHICKEN-ASPARAGUS ROTINI

Steps:

• Cook pasta as directed on package, omitting salt and oil; drain.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
• Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC

Steps:

• Preheat oven to 400 degrees.
• Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
• Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
• Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
• Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
• Add salmon and toss gently. May be served warm or cold as a salad.

ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
• Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
• Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
• Add salmon and toss gently. May be served warm or cold as a salad.

SALMON WITH ASPARAGUS AND CHERRY TOMATOES

Steps:

• Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
• Rinse the Salmon fillet in cold water and pat dry with paper towel.
• Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
• Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
• Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
• Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.

ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
• Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
• Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
• Add salmon and toss gently. May be served warm or cold as a salad.

OLIVE GARDEN ROTINI WITH SAUSAGE AND ASPARAGUS

Steps:

• Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside.
• Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside.
• Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
• Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well.
• Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste.
• Transfer to large platter. Garnish with asparagus tips and serve.

CRISPY SALMON, ASPARAGUS AND CHERRY TOMATO SAUCE

Steps:

• Heat the oil in a deep saute pan. Add the salmon fillets, skin-side down, and the asparagus. Fry gently over a low-medium heat until the salmon is crispy and the asparagus is slightly charred.
• Turn the fish over, add the garlic and cook for 1 minute, then add the cherry tomatoes and a little splash of water and cook for 4 to 5 minutes until the tomatoes have started to break down. Add plenty of seasoning and a squeeze of lemon juice. Scatter over the basil leaves and serve.

ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
• Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
• Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
• Add salmon and toss gently. May be served warm or cold as a salad.

ROTINI WITH SALMON AND ROASTED GARLIC

Steps:

• Preheat the oven to 400°F.
• Cut the heads of garlic in half crosswise and place on a sheet of foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat, and fold the edges to seal into a tight packet. Roast until soft, about 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic cloves into a paste with the back of a fork. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
• Meanwhile, combine the Marsala and chicken broth in a large, heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover, and simmer for 4 minutes longer. Remove from the heat and add the remaining whole roasted garlic cloves, the lemon zest and juice, rosemary, and the cooked pasta. Stir to combine; add the extra-virgin olive oil, capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir once more. Serve immediately.

ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
• Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
• Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
• Add salmon and toss gently. May be served warm or cold as a salad.

ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
• Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
• Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
• Add salmon and toss gently. May be served warm or cold as a salad.