Rotini With Zucchini And Tomatoes Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
• Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
• Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
• Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
• While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
• Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Steps:

• Prepare rotini per package directions. Drain and set aside.
• In a small baking dish, combine cottage cheese and Italian seasoning.
• Stir in rotini, zucchini, and tomatoes.
• Sprinkle with mozzarella cheese.
• Microwave on high 3 minutes to warm through or broil 5 minutes until bubbly (I baked mine for about 20 minutes on 350°F).
• Note: I used a can of tomatoes with sweet onions.

Steps:

• Cook rotini according to package directions.
• Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through.
• Season to taste with salt and pepper (and crushed red pepper if you wish).
• Toss rotini with vegetable mixture and served topped with cheese.

Steps:

• Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for rotini. Coarsely chop tomatoes and mince garlic. In a large bowl toss together tomatoes, garlic, thyme, vinegar, oil, and salt and pepper to taste. Marinate tomatoes 20 minutes. Cook rotini in boiling water until al dente and drain well in a colander. Add pasta to tomatoes and toss. Serve pasta sprinkled with ricotta salata.

Steps:

• Cook the rotini according to package directions.
• Heat olive oil in a large skillet over medium heat, add chicken. Cook and stir abou 5-7 minutes, or until chicken is golden brown.
• Remove chicken and add garlic, zucchini and red bell pepper to the pan. cook and stir until pepper is tender.
• Add tomatoes, water, and dill. Bring to a boil then reduce heat and simmer 5 minutes.
• Remove from heat.
• Stir in sour cream and feta. Add chicken and pasta, mix well.
• Serve immediatly.

Steps:

• Bring a large pot of water to a boil.
• In a large skillet cook pancetta until its rendered and crispy. Remove from skillet and drain on a paper towel.
• Add olive oil to the same skillet and caramelize the onions, about 5-6 minutes over medium heat.
• Add tomatoes and saute for 2 minutes. Season with salt and pepper.
• Cook pasta 1 minute less than the package directions. Drain pasta reserving 1 cup cooking water.
• Add cooking water to sauce and bring to a simmer. Add pasta to sauce and toss.
• Remove from heat and toss with half the pancetta and half the cheese.
• Top with the remaining pancetta and cheese then serve.

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.