Garlic Rotelle Recipes

GARLIC SPINACH

Garlic Spinach image

All the green flavor you love with tasty garlicky goodness.

Provided by Danni

Categories Side Dish Vegetables Greens

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter
6 cloves garlic, thinly sliced
2 (10 ounce) bags fresh spinach
1 teaspoon garlic salt
½ lemon, juiced

Steps:

Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.8 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 586.4 mg, Sugar 0.6 g

GARLIC ROTELLE

Garlic Rotelle image

Categories low-fat nut-free vegetarian 30-minute meals dinner main dish side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 c. cooked rotelle
1 tbsp. olive oil
1 tbsp. minced garlic
1/4 c. chopped fresh parsley
1/4 c. freshly grated romano cheese
salt
ground black pepper

Steps:

In a 10" no-stick skillet over medium-high heat, combine the pasta, oil and garlic. Cook and stir for 5 minutes, or until the garlic softens. Add the parsley and Romano; stir well. Remove from the heat; add salt and pepper to taste.

GARLIC ROTELLE

Garlic Rotelle image

Make and share this Garlic Rotelle recipe from Food.com.

Provided by MizzNezz

Categories European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups cooked and drained rotelle pasta
1 tablespoon olive oil
1 tablespoon minced garlic
1/4 cup chopped fresh parsley
1/4 cup freshly grated romano cheese
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes

Steps:

In lg skillet, over med-hi heat, combine pasta, oil, and garlic.
Cook and stir for 5 minutes.
Add remaining ingredients.
Stir well.

SHRIMP WITH ROTELLE PASTA

SHRIMP WITH ROTELLE PASTA image

Categories Pasta Shellfish

Yield MAKES 4-6 SERVINGS

Number Of Ingredients 16

Ingredients

3 TBSP OLIVE OIL
1 MEDIUM ONION CHOPPED
2 CLOVES GARLIC, MINCED
2 CUPS UNCOOKED ROTELLE
OR OTHER CURLY PASTA
3 CUPS CHICKEN BROTH
1 CUP ASPARAGUS TIPS
3/4 LB RAW MEDIUM SHRIMP
PEELED AND DEVEINED
3/4 CUP HALVED CHERRY TOMATOES
1/4 CUP PITTED RIPE
(BLACK)OLIVES
1 TSP DRIED OREGANO LEAVES
1 TSP DRIED BASIL LEAVES
SALT AND FRESHLY GROUND
BLACK PEPPER

Steps:

IN LARGE SKILLET OR WOK, HEAT OLIVE OIL OVER MEDIUM HEAT UNTIL HOT. ADD ONION AND GARLIC; COOK AND STIR 4-6 MINUTES OR UNTIL ONION IS SOFTENED BUT NOT BROWN. ADD PASTA; STIR TO COAT PASTA WITH OIL. INCREASE HEAT TO HIGH; POUR IN CHICKEN BROTH. BRING TO A BOIL. REDUCE HEAT TO MEDIUM HIGH; COOK, STIRRING OCCASIONALLY 12 TO 14 MINUTES OR UNTIL PASTA IS AL DENTE(TENDER BUT FIRM). ADD ASPAGAGUS, COOK STIRRING FREQUENTLY 2 TO 3 MINUTES OR UNTIL ASPARAGUS IS CRISP-TENDER. ADD SHRIMP, TOMATOES, OLIVES, OREGANO AND BASIL. COOK STIRRING FREQUENTLY, 3 MINUTES OR UNTIL LIQUID IS ALMOST COMPLETELY ABSORBED AND SHRIMP ARE OPAQUE (DO NOT OVERCOOK SHRIMP) SEASON TO TASTE WITH SALT AND PEPPER.

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