Rotini With Peppers Onions And Feta Recipes

ROTINI WITH PEPPERS, ONIONS, AND FETA

Steps:

• Cook onions, bell peppers, anchovy paste, salt, and pepper in oil in a 4- to 6-quart heavy pot over moderately high heat, covered, stirring occasionally, until vegetables begin to soften, 10 to 15 minutes. Remove lid and cook, stirring occasionally, until onions are golden, 10 to 15 minutes more.
• While onions are browning, cook rotini in a 6- to 8-quart pot of boiling salted water until al dente.
• Reserve 1 cup pasta cooking water, then drain pasta in a colander. Cook pasta with onion mixture in pot over high heat, tossing and adding enough reserved cooking water to keep pasta moist, 1 minute.
• Transfer pasta to a serving bowl and toss with dill, two thirds of feta, and salt and pepper to taste. Sprinkle remaining feta on top.

ROTINI WITH ROASTED PEPPERS, SPINACH AND PINE NUTS

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
• Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
• Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.

ROTINI WITH CHERRY TOMATOES, CARAMELIZED ONIONS AND PANCETTA

Steps:

• Bring a large pot of water to a boil.
• In a large skillet cook pancetta until its rendered and crispy. Remove from skillet and drain on a paper towel.
• Add olive oil to the same skillet and caramelize the onions, about 5-6 minutes over medium heat.
• Add tomatoes and saute for 2 minutes. Season with salt and pepper.
• Cook pasta 1 minute less than the package directions. Drain pasta reserving 1 cup cooking water.
• Add cooking water to sauce and bring to a simmer. Add pasta to sauce and toss.
• Remove from heat and toss with half the pancetta and half the cheese.
• Top with the remaining pancetta and cheese then serve.

ROTINI WITH SAUSAGE AND PEPPERS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, crumble sausage into large nonstick skillet; cook on medium heat until evenly browned, stirring occasionally. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Add all remaining ingredients except cheese; mix well. Cover; simmer on medium-low heat 5 min., stirring occasionally.
• Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Sprinkle with cheese.

GARLIC & FETA LOVERS ROTINI PASTA FOR ONE.

Steps:

• Cook pasta according to package, drain.
• In a small saucepan heat olive oil & garlic until garlic is lightly browned over med. heat.
• Add pasta & feta cheese, stirring to coat.
• Cook 1-2 minutes on low heat or until feta is melted to your liking.
• Empty into a bowl & add a dash of salt & a few dashes of pepper to taste.
• Hope you enjoy!

GREEK ROTINI SALAD

Steps:

• Cook the rotini according to the package directions; drain. Rinse with cold water; drain well.
• Combine the rotini and the next 9 ingredients (through parsley) in a large bowl; toss gently.
• Combine olive oil, garlic, lemon juice, salt, pepper, and oregano in a jar. Cover tightly and shake vigorously. Pour the dressing over the rotini mixture; toss gently to combine. Cover and chill thoroughly.

ZESTY FETA AND VEGETABLE ROTINI SALAD

Steps:

• Combine ingredients.
• Refrigerate 1 hour.