Rotini Basil Food

LEMON-BASIL CHICKEN ROTINI

Steps:

• Cook rotini according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan., Add mushrooms and carrots to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, cream cheese and lemon juice; stir until cheese is melted., Drain rotini; add to vegetable mixture. Stir in chicken, peas, Parmesan cheese, basil, lemon zest, salt, pepper and red pepper flakes; heat through.

PARMESAN ROTINI SKILLET

Steps:

• 1. Crumble sausage into large deep skillet; cook 8 to 10 minutes or until evenly browned, stirring frequently. Drain sausage; return to skillet.
• 2. Stir in tomato sauce, undrained tomatoes, water, basil and oregano. Bring to a boil. Add pasta; stir. Cover; simmer on medium-low heat 18 to 20 minutes or until pasta is tender, stirring occasionally.
• 3. Mix ricotta, ¼ cup Parmesan and parsley; spoon over pasta mixture, then swirl gently with spoon. Sprinkle remaining Parmesan over top.

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 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.

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!

ROTINI WITH SUN-DRIED TOMATOES & BASIL

Steps:

• Cook pasta in a large pot of boiling salted water until tender but firm, 8- 10 minutes or according to package directions.
• Drain well, reserving 1/2 cup of the cooking liquid.
• Return pasta to pot.
• Add remaining ingredients including reserved liquid& toss to coat.
• Serve immediately as pasta waits for nobody!

BARILLA WHOLE GRAIN ROTINI WITH FRESH BELL PEPPERS

Steps:

• BRING a large pot of water to a boil.
• HEAT half of the olive oil in medium-sized skillet over medium-high heat.
• ADD onion and saute for 4 minutes or until translucent.
• ADD peppers, and season with salt and pepper. Add just enough hot water to cover the peppers; simmer for 12 minutes until peppers are tender and water is completely reduced.
• MEANWHILE, cook pasta according to package directions.
• DRAIN pasta and add to skillet with onions and peppers. Toss pasta with the remaining oil, basil leaves and cheese before serving.

ROTINI & BASIL

Steps:

• Note: you can use any type of pasta shapes for this. Penne is really good because the tomato broth goes inside the tubes, yum :-) I also like to do a mix of whole-wheat and white pasta.
• In a medium pot or frying pan, soften the onion and garlic in water (or use oil if you want).
• Add can of tomatoes, including their juice. Use a potato masher to smash the whole tomatoes into smaller pieces. Add the tofu cubes, vinegar, basil and salt if desired. Bring to a simmer and partially cover the pot.
• If you have a little extra time, let this simmer for 15-20 minutes. Remove from the heat and cover, to let the flavors deepen; then boil the pasta water. If in more of a rush, just start the pasta immediately.
• Cook the pasta in a large pot while the tomato part simmers. When the pasta's done (just a bit past al dente), drain and return to the pot.
• Pour the tomato mixture into the pasta, stir and add the V8 if it needs to be juicier. Ready to serve.
• You may enjoy eating your salad with dressing right on top of the noodles (odd, but yummy!).

ROTINI AND SMOKED SALMON SALAD WITH TOMATO BASIL VINAIGRETTE

Steps:

• Cook the rotini by following the package directions for al dente; drain and rinse briefly under cold running water; drain completely.
• To make the dressing: whisk together the vinegar, sun-dried tomatoes, salt and pepper to taste in a small bowl.
• Gradually whisk in the olive oil until an emulsion forms.
• Add in basil and stir to mix.
• To make the salad: Transfer drained pasta to a serving bowl; add in the salmon, olives, capers, bell pepper, artichoke hearts, peas, and corn; toss gently to combine.
• Pour the vinaigrette over the mixture and toss gently to coat.
• Sprinkle the sunflower seeds over the salad (also sprinkle a little feta cheese if desired--very good).
• Cover and refrigerate for up to 2 hours before serving.
• Serve chilled.

BEEF & ROTINI SALAD WITH TOMATO BASIL DRESSING

Steps:

• Combine beef and marinade ingredients; let sit, covered, at room temperature for at least 1 hour.
• Cook rotini until al dente.
• In a medium-size bowl, combine together balsamic vinegar, olive oil, garlic, salt, pepper, sugar, tomato, green onion, and basil.
• Brown meat in nonstick skillet over medium-high heat; drain and toss with warm rotini and dressing. Sprinkle generously with parmesan cheese.
• The dressing will flavor this salad better if the pasta is warm when dressed. Leftover roast beef can also replace the sirloin.

ROTINI WITH ROASTED RED PEPPER AND BASIL PESTO

Steps:

• BLACKEN the skins of the red peppers using the flame of a grill or a stove top (about 4 minutes).
• Place in a sealed plastic bag and allow peppers to rest for 10 minutes. Remove blackened skins, seeds and stem.
• COOK pasta according to directions.
• ADD the basil, garlic, toasted pine nuts, and red peppers to a food processor.
• Blend together while drizzling in the oil. When half of the oil has been added, add 3 tablespoons each Parmigiano and Romano cheeses.
• Continue to blend until the rest of the oil is incorporated, season with salt and pepper.
• TRANSFER the pesto to a large mixing bowl and add remaining Parmigiano cheese.
• DRAIN the pasta and toss with the pesto.

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 CHICKEN SALAD

Steps:

• Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.
• Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
• Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.