Rotini And Vegetables With Tahini Sauce Recipes

ROTINI AND VEGETABLES WITH TAHINI SAUCE

Provided by Marian Burros

Categories dinner, lunch, pastas, main course, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Rotini and Vegetables With Tahini Sauce image

Steps:

Boil water for pasta.
Meanwhile, if using whole baby carrots, cut in thirds and steam about 10 minutes before adding the broccoli.
If using whole broccoli, cut into florettes.
Put garlic through garlic press or mince, and combine in bowl with tahini, vinegar, cumin and water.
Add broccoli to carrots and continue to steam about 5 more minutes.
Cook pasta according to package directions.
When carrots and broccoli are cooked, drain and add to tahini mixture.
Wash, trim and thinly slice the scallions.
When pasta is cooked, drain and stir into the vegetables. Stir in scallions. Season with salt and pepper. If mixture is too thick, add more water.

Nutrition Facts : @context http, Calories 596, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 16 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 188 milligrams, Sugar 11 grams

Ingredients

4 ounces peeled baby carrots or 4 ounces carrot slices
16 ounces whole broccoli or 8 ounces broccoli florettes (ready-cut, 3 1/2 to 4 cups)
1 clove garlic
3 tablespoons toasted sesame tahini
3 tablespoons balsamic vinegar
1 teaspoon ground cumin
6 tablespoons water
8 ounces fresh rotini or other small pasta
3 scallions
1/8 teaspoon salt, optional
Freshly ground black pepper to taste

TAHINI ROASTED VEGETABLES

Hearty vegetables are flavored with honey and tahini, then roasted for this side dish from our Test Kitchen. It's perfect for light and bold entrees alike.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 11

Tahini Roasted Vegetables image

Steps:

Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15x10x1-in. baking pan coated with cooking spray. In a small bowl, combine the oil, tahini, vinegar, honey, salt and pepper. Drizzle over vegetables; toss to coat. , Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring occasionally. Stir in parsley before serving.

Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1 medium eggplant, peeled
2 medium sweet red peppers
1 medium zucchini
1 medium onion
1 tablespoon olive oil
1 tablespoon tahini
2 teaspoons rice vinegar
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

ROAST CHICKEN AND VEGETABLES WITH TAHINI

This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don't feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.

Provided by Ali Slagle

Categories dinner, poultry, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 10

Roast Chicken and Vegetables With Tahini image

Steps:

Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)

Ingredients

1 1/2 to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons grated ginger (from a 3-inch root)
1/4 cup coarsely chopped dill or cilantro leaves and stems
1 tablespoon lime or lemon zest (from 1 to 2 fruits)
5 cups 1/2-inch-diced root vegetables (about 1 1/2 pounds, peeled if desired), such as parsnips, sweet potatoes, carrots, yellow beets, turnips and celery roots
2 tablespoons extra-virgin olive oil or melted coconut oil
Kosher salt (Diamond Crystal)
Black pepper
3 tablespoons tahini, well-stirred
Red-pepper flakes and toasted sesame seeds (optional), for serving

ROTINI AND VEGETABLES IN BUTTER SAUCE

It doesn't get an easier than this! With just two ingredients, you can whip up a quick side dish or vegetarian meal. This really tastes good too.

Provided by Chris from Kansas

Categories One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 2

Rotini and Vegetables in Butter Sauce image

Steps:

Cook rotini to desired doneness as directed on package.
Drain; keep warm.
Meanwhile, cook vegetables as directed on package.
Immediately toss with cooked rotini.

Nutrition Facts : Calories 70.5, Fat 0.3, SaturatedFat 0.1, Sodium 0.9, Carbohydrate 14.2, Fiber 0.6, Sugar 0.3, Protein 2.5

Ingredients

4 ounces uncooked tri-color spiral pasta or 4 ounces spiral shaped pasta
1 (9 ounce) package green giant frozen broccoli carrots cauliflower mix, in butter sauce

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Rotini And Vegetables With Tahini Sauce Recipes

ROTINI AND VEGETABLES WITH TAHINI SAUCE

TAHINI ROASTED VEGETABLES

Hearty vegetables are flavored with honey and tahini, then roasted for this side dish from our Test Kitchen. It's perfect for light and bold entrees alike.

ROAST CHICKEN AND VEGETABLES WITH TAHINI

ROTINI AND VEGETABLES IN BUTTER SAUCE

It doesn't get an easier than this! With just two ingredients, you can whip up a quick side dish or vegetarian meal. This really tastes good too.

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