Rotini With Tuna Broccoli And Tomatoes 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.

FUSILLI WITH TUNA AND TOMATO SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
• Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
• Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

ROTINI WITH TUNA, BROCCOLI AND TOMATOES

Steps:

• 1. If using fresh tuna heat broiler and cover broiler pan with aluminum foil. 2. Boil water for rotini. 3. If broccoli is whole trim off stems and cut heads into flowerettes. 4. If using canned tuna drain. 5. Cut tomatoes into large chunks. 6. If using fresh tuna broil for about 3 to 5 minutes on each side, depending on thickness, turning once. Cut into small chunks. 7. Cook rotini about 6 minutes. 8. Chop fresh basil, oregano and sliced onion. 9. Cook raw broccoli flowerettes by adding to pot of rotini for the final 2-3 minutes of cooking time. Drain rotini and broccoli. 10. Beat together oil and vinegar and stir in herbs and onion; add pepper to taste. 11. Combine dressing with rotini, tuna, broccoli and tomatoes. 12. Cut cheese into small cubes and add. Serve with crusty bread. (2 servings)

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.

CHORIZO TOMATO ROTINI PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over medium-high heat.
• Cook chorizo until slightly crispy.
• Add the onions and cook until translucent.
• Add the beef, salt, and pepper, cooking until no pink is showing.
• Pour in the tomato sauce, and cook until sauce thickens.
• Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
• Enjoy!

TUNA ROTINI SALAD

Steps:

• Boil Rotini noodles according to package directions.
• Rinse in cold water to cool.
• Blend thoroughly tuna, mayonnaise, vegetable soup mix, carrots, celery and black olives.
• Serve immediately, or place in refrigerator to cool and serve cold.
• If refrigerated for a couple hours, you may need to add more mayo or a little milk to make this creamy.
• Enjoy!

TUNA TOMATO PASTA

Steps:

• Bring a large pot of water to a boil over high heat.
• Heat a medium saucepan and add the olive oil, swirling to coat the pan. Saute the onion and garlic until the onion is translucent, about 5 minutes. Stir in the red pepper flakes. Add the tuna and stir, being careful not to break up the chunks too much.
• Stir in the tomatoes, season with salt and black pepper, bring to a boil, and reduce the heat to a simmer. Cook for 20 to 30 minutes. Add the chopped herbs a few minutes before serving.
• While the sauce is simmering, cook the pasta, drain, and toss with the sauce. Top with a drizzle of olive oil and an extra sprinkle of red pepper flakes.

READY PASTA ROTINI WITH BROCCOLI AND CHEESE

Steps:

• Place thawed broccoli in a bowl with oil, salt, and pepper and cook in the microwave for two minutes.
• Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
• Toss pasta and cooked broccoli in a bowl and top with cheese.

ONE-PAN ROTINI WITH TOMATO CREAM SAUCE

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).

TUNA-BROCCOLI CASSEROLE

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time. In ungreased 1 1/2-quart casserole, stir together soup, milk, tuna, mushrooms and cooked pasta.
• Cover; bake 20 minutes. Remove casserole from oven. Cut up large pieces of broccoli; gently stir broccoli into tuna mixture. In small bowl, mix butter, bread crumbs and almonds; sprinkle over casserole. Bake about 30 minutes longer or until bubbly around edges.

CREAMY TOMATO SHRIMP ROTINI PASTA RECIPE BY TASTY

Steps:

• Melt butter in a large pot over medium-high heat.
• Cook the shrimp until pink.
• Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.
• Pour in the milk, bringing to a boil.
• Stir in the cooked pasta until well-coated.
• Enjoy!