Vegetable Rotini Recipes
ROASTED VEGETABLE AND ROTINI SOUP
Loading up a soup or stew with vegetables and pasta makes it a very substantial meatless meal. Just add bread and a crisp salad and your meal is complete.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Set oven control to broil. Toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15 1/2 x10 1/2 x1 inch.
- Broil with tops 4 to 6 inches from heat 10 to 15 minutes or until roasted. Remove vegetables as they become soft; cool. Remove skins from peppers. Coarsely chop potatoes, onion and peppers.
- Mix vegetables, broth, tomatoes and pasta in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.
Nutrition Facts : Calories 270, Carbohydrate 54 g, Cholesterol 0 mg, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 690 mg
ROASTED VEGGIE ROTINI
This veggie pasta recipe includes whole grain pasta combined with an array of roasted vegetables and seasoned with a tasty balsamic vinegar dressing.
Provided by Kristin
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place chopped vegetables on a baking sheet (or two, if needed), spray them lightly with olive oil spray, and sprinkle some salt and pepper over them.
- Place baking sheet(s) in the oven and roast the vegetables for about 20 minutes, until tender.
- While the veggies are cooking, cook the rotini according to package directions.
- Prepare the dressing by combining the olive oil, balsamic vinegar, garlic, salt, scallions, and basil in a small bowl and set aside.
- When the veggies and rotini are done, combine them in a large bowl. Pour the dressing and toss to coat.
- Add the nutritional yeast flakes or Parmesan cheese and toss a bit more. Serve and sprinkle some additional over top if desired.
Nutrition Facts : Calories 578 kcal, Carbohydrate 95 g, Protein 22 g, Fat 13 g, SaturatedFat 1 g, Sodium 207 mg, Fiber 12 g, Sugar 13 g, ServingSize 1 serving
ZESTY FETA AND VEGETABLE ROTINI SALAD
If pasta salads are a favorite, you'll want to try this Healthy Living recipe the next time you make one! It's as tasty as it is fabulously colorful.
Provided by My Food and Family
Categories Pasta
Time 1h30m
Yield 8 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
VEGETABLE ROTINI
Make and share this Vegetable Rotini recipe from Food.com.
Provided by MizzNezz
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook rotini per instructions, adding vegetables for last 5 minutes.
- Drain into a collander.
- In pan stir soup into cream cheese.
- Add milk, parmesan, mustard and pepper.
- Heat on low until cheese is melted and smooth.
- Add rotini and vegetables.
- Heat through.
Nutrition Facts : Calories 1046, Fat 35.9, SaturatedFat 17.6, Cholesterol 87.7, Sodium 1967.9, Carbohydrate 138.1, Fiber 14, Sugar 13.8, Protein 41.6
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CHEESY ROTINI PASTA WITH ROASTED VEGETABLES – A SIMPLE …
From asimplepalate.com
Ratings 6Category Main CourseCuisine American, ItalianTotal Time 40 mins
- Roasted veggies: Preheat oven to 400F - arrange chopped vegetables out on a sheet pan. Toss with oil, minced garlic, and pinch of salt & pepper. Roast for 25-30 minutes, flip halfway through.
- Cook pasta noodles: bring medium to large pot of water to a boil water with 1 teaspoon of salt. Cook pasta as box instructs, I prefer noodles to be "al dente" in texture.
- Reserve pasta water: When pasta is cooked, pour about 1 cup of pasta water in a separate pot or liquid measuring cup (or another vessel that can handle heat). Set pasta water aside and strain noodles.
- Mix in cheese & sauce: Add pasta back to pot with cheddar cheese, mozzarella, and pasta water. Balance consistency to desired level of cheesiness by adding more cheese or pasta water if needed. Note: turn heat on low if needed to help ingredients melt together.
GREEK VEGETABLE ROTINI SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 113 per servingTotal Time 1 hr 15 mins
- Cook pasta according to package directions, omitting salt and fat; drain. Rinse pasta under cold water; drain and set aside.
- Combine tomato, onion, and bell pepper; add to pasta. Stir in olives and next 3 ingredients. Add vinaigrette, and toss gently to coat. Cover and chill 1 hour.
ONE POT VEGGIE ROTINI RECIPE - READY IN JUST 20 MINUTES!
From buildyourbite.com
4.4/5 (8)Total Time 20 minsCategory Main DishCalories 460 per serving
- In a large pot, add rotini, mushrooms, diced onion and basil, optional red pepper flakes, salt, 3 cups of cold water and 1 cup of marinara sauce
- Cook 10-12 minutes, stirring frequently, until pasta absorbs most of the liquid and has cooked through. Be careful not to burn the bottom (avoid this by stirring often and removing from heat after most of the water absorbs)
- After pasta has cooked, remove from heat and stir in remaining marinara sauce and cheese. You could also stir in half of the cheese and keep the remaining amount out for topping.
ROASTED VEGETABLE ROTINI - THE BITTER SIDE OF SWEET
From thebittersideofsweet.com
- Bring a large pot of water to a boil. Add sea salt and rotini and cook for 8-9 minutes or till al dente.
- In the meantime take your vegetables and place them on a baking sheet. Drizzle with olive oil and salt. Toss the vegetables.
- Roast them in the oven for 10 minutes. Take out of oven, cool for a minute. Remove garlic cloves.
CHICKEN AND VEGETABLE ROTINI RECIPE - COOK WITH CAMPBELLS ...
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3.8/5 (5)Calories 314Servings 4Calories 314 per serving
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- Meanwhile, in large bowl, combine all remaining ingredients. Add cooked rotini; toss until well coated. Cover; refrigerate at least 3 hours. Stir gently before serving.
FETA AND VEGETABLE ROTINI SALAD - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
3.8/5 (4)Category SaladCuisine ItalianTotal Time 25 mins
- Kraft Kitchens Tips: Substitute other vegetables as desired. If cherry tomatoes are not available, use coarsely chopped plum tomatoes instead. Or, substitute chopped red and/or green peppers for the cucumbers.
- Using Unpeeled Cucumbers: When using unpeeled cucumbers, be sure to scrub them before chopping. If the cucumber has been heavily waxed, then peel it before chopping it.
VEGETABLE ROTI(ELAWALU ROTI, SRI LANKAN STREET EATS ...
From islandsmile.org
Reviews 8Calories 1268 per servingCategory Snacks
- HOW TO MAKE THE VEGETABLEFILLING FOR THE STUFFED ROTI. Boil the potatoes until very soft, remove skin and set aside to cool. Grate the carrots and leeks. Have all other ingredients ready to prepare the vegetable filling. Place a pan over medium fire and add 2-3 tablespoons of oil. you will want to add the least amount of oil possible so you get a dry filling. Add chopped curry leaves, pandan, garlic(4 cloves), onions(2 large), green chillies(2 medium)cook until the onions turn soft.
- Add the grated carrots(3 medium) followed by turmeric(1 tsp), red chilli powder(1 tsp), curry powder(1 tsp), black pepper powder(1 tsp), season with salt.
- Taste and cook until the carrots turn soft, add the leeks, combine with all ingredients in the pan and cook for 3-5 minutes.
- Once you’ve cooked down the leeks(they should still retain the green and not turn pale when overcooked)remove the pan from fire.
GRILLED VEGETABLE AND ROTINI SALAD | METRO
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Servings 4Total Time 45 mins
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