Rotini With Zucchini And Tomatoes Recipes

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ROTINI BAKE WITH TOMATOES AND CHEESE



Rotini Bake With Tomatoes and Cheese image

This rotini casserole with cheese and tomatoes makes a nice side dish or meatless entrée for any night of the week.

Provided by Diana Rattray

Categories     Entree     Side Dish     Dinner     Pasta

Time 40m

Number Of Ingredients 9

8 ounces rotini pasta, cooked al dente and drained per package directions
1 tablespoon olive oil
1/2 cup onion, chopped
1 (14.5-ounce) can diced tomatoes, undrained
2 cloves garlic, finely minced
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
1 dash freshly ground black pepper
1 1/2 cups shredded mozzarella cheese, divided

Steps:

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

Nutrition Facts : Calories 240 kcal, Carbohydrate 25 g, Cholesterol 21 mg, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, Sodium 541 mg, Sugar 4 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g

ZUCCHINI ROTINI



Zucchini Rotini image

I found this in Prevention Magazine. It's easy and tastes great! Serve with a salad and you've got a light summer meal.

Provided by Lizzybob

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1/4 cup whole wheat rotini (or other pasta)
1 cup fat-free cottage cheese
1 tablespoon italian seasoning
1/2 cup shredded zucchini
1 cup canned diced tomato (DRAINED)
1/2 cup shredded reduced-fat mozzarella cheese

Steps:

  • Prepare rotini per package directions. Drain and set aside.
  • In a small baking dish, combine cottage cheese and Italian seasoning.
  • Stir in rotini, zucchini, and tomatoes.
  • Sprinkle with mozzarella cheese.
  • Microwave on high 3 minutes to warm through or broil 5 minutes until bubbly (I baked mine for about 20 minutes on 350°F).
  • Note: I used a can of tomatoes with sweet onions.

Nutrition Facts : Calories 146.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 5.1, Sodium 296.8, Carbohydrate 20.5, Fiber 3.3, Sugar 6.7, Protein 15.8

ROTINI WITH ZUCCHINI AND TOMATOES



Rotini With Zucchini and Tomatoes image

This is a fresh, easy and healthy meal that goes together very quickly. I serve with a small tossed salad.

Provided by Canadian Jane

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces whole wheat rotini
1 onion, finely chopped
1 garlic clove, finely chopped
1 zucchini, sliced
1/4 cup olive oil
12 cherry tomatoes, cut in half
2 tablespoons parsley or 2 tablespoons basil, chopped
salt
pepper
parmesan cheese

Steps:

  • Cook rotini according to package directions.
  • Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through.
  • Season to taste with salt and pepper (and crushed red pepper if you wish).
  • Toss rotini with vegetable mixture and served topped with cheese.

BARILLA WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA AND BASIL



Barilla Whole Grain Rotini with Cherry Tomatoes, Mozzarella and Basil image

Provided by Food Network

Categories     main-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 8

1 box Barilla Whole Grain Rotini
4 tablespoons extra virgin olive oil, divided
1 garlic clove, pressed
1 pint cherry tomatoes, halved
salt, to taste
black pepper, to taste
4 ounces fresh mozzarella, diced
4 leaves basil cut into strips

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.

ZUCCHINI ROLLATINI



Zucchini Rollatini image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

2 large zucchini
Kosher salt
1 cup ricotta
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 teaspoon finely grated lemon zest
1 1/4 cups shredded mozzarella
1 large egg
1 cup marinara sauce

Steps:

  • Preheat the oven to 400 degrees F.
  • Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
  • Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
  • Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
  • Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
  • While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
  • Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

ROASTED ZUCCHINI AND TOMATO PASTA



Roasted Zucchini and Tomato Pasta image

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 9

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
5 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound long fusilli or linquine
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

  • Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
  • In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
  • Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

ONE-PAN ROTINI WITH TOMATO CREAM SAUCE



One-Pan Rotini with Tomato Cream Sauce image

I like to make one-pan recipes and this one was proclaimed a winner by my family. Bonus: It's also easy to clean up. Serve with crusty bread to dip into the sauce. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups beef stock
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 cups uncooked spiral pasta
1 cup frozen peas
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese

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).

Nutrition Facts : Calories 443 calories, Fat 23g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 646mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

ROASTED GARLIC ZUCCHINI AND TOMATOES



Roasted Garlic Zucchini and Tomatoes image

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories     Side Dish     Vegetables     Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
  • Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
  • Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

ELEGANT ZUCCHINI AND TOMATOES



Elegant Zucchini and Tomatoes image

This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.

Provided by DOUGGEE

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 8

Number Of Ingredients 8

2 slices bacon
8 small zucchini, cut into 1/2 inch slices
½ red onion, thinly sliced
1 pinch salt
2 medium tomatoes, cut into wedges
⅛ teaspoon dried basil
ground black pepper to taste
¼ cup crumbled blue cheese

Steps:

  • Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
  • Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.

Nutrition Facts : Calories 71.7 calories, Carbohydrate 5.4 g, Cholesterol 7.9 mg, Fat 4.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 130.6 mg, Sugar 2.9 g

LINGUINE WITH ZUCCHINI AND TOMATO



Linguine with Zucchini and Tomato image

This simple pasta dish is a satisfying supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 8

Coarse salt and ground pepper
3/4 pound whole-wheat linguine
2 tablespoons olive oil
1 small red onion, halved and cut into 1/2-inch-thick slices
2 garlic cloves, minced
4 zucchini (8 ounces each), halved crosswise, cut lengthwise into 1/4-inch-thick slices, and cut into 1/4-inch sticks
2 plum tomatoes, quartered lengthwise and cut into 1/4-inch-wide strips (see below)
3/4 cup shredded Parmesan cheese

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add onion and garlic; cook, stirring frequently until translucent, 3 to 5 minutes. Add zucchini and 1/2 cup water; season with salt and 1/2 teaspoon pepper. Cover, and cook, stirring occasionally until zucchini is tender, about 10 minutes.
  • Drain pasta, reserving 1 cup pasta water; return to pot. Add zucchini mixture, remaining tablespoon oil, tomatoes, 1/2 cup Parmesan, and reserved pasta water. Season with salt and pepper; toss to combine. Serve immediately, sprinkled with remaining Parmesan.

CHORIZO TOMATO ROTINI PASTA RECIPE BY TASTY



Chorizo Tomato Rotini Pasta Recipe by Tasty image

Here's what you need: oil, chorizo, onion, ground beef, salt, pepper, tomato sauce, rotini pasta, parmesan cheese, fresh basil

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

1 tablespoon oil
4 oz chorizo, chopped
½ onion, chopped
1 lb ground beef
2 teaspoons salt
2 teaspoons pepper
3 cups tomato sauce
1 ¼ cups rotini pasta
½ cup parmesan cheese
½ cup fresh basil, chopped

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!

Nutrition Facts : Calories 948 calories, Carbohydrate 57 grams, Fat 49 grams, Fiber 5 grams, Protein 65 grams, Sugar 10 grams

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