Vegetable Rotini Recipes

ROASTED VEGETABLE AND ROTINI SOUP

Roasted Vegetable and Rotini Soup image

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

Ingredients

5 small red potatoes (3/4 pound), cut into fourths
1 large onion, cut into fourths
1 medium red bell pepper, cut into fourths and seeded
1 medium green bell pepper, cut into fourths and seeded
1 medium carrot, cut into 1/4-inch diagonal slices (1/2 cup)
1 small zucchini, cut into 1/2-inch slices
1/4 pound medium whole mushrooms
2 cloves garlic, finely chopped
2 tablespoons olive or vegetable oil
1 can (14 1/2 ounces) ready-to-serve vegetable or chicken broth
2 cans (14 1/2 ounces each) Italian-style stewed tomatoes, undrained
1 1/4 cups uncooked rotini pasta (4 ounces)
2 tablespoons chopped fresh parsley
Freshly ground pepper, if desired

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

Roasted Veggie Rotini image

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

Ingredients

3 cups chopped broccoli
3 cups chopped cauliflower
3 cups chopped asparagus
3 cups chopped bell pepper
olive oil spray
13.5 ounces whole grain rotini ((1 package))
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
¼ teaspoon salt
3 scallions ((chopped))
3 tablespoons chopped fresh basil
3 tablespoons nutritional yeast flakes or Parmesan cheese

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

Zesty Feta and Vegetable Rotini Salad image

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

Ingredients

3 cups tri-colored rotini pasta, cooked, cooled
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup halved cherry tomatoes
1 cup chopped cucumbers
1/2 cup sliced black olives
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup finely chopped red onions

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

Vegetable Rotini image

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

Ingredients

2 1/2 cups rotini pasta
1 (16 ounce) bag frozen mixed vegetables (, broccoli type)
1 can broccoli cheese soup
1 (3 ounce) container cream cheese, softened
3/4 cup milk
1/2 cup grated parmesan cheese
2 teaspoons Dijon mustard
1/4 teaspoon pepper

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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