WHOLE-WHEAT ROTINI MAC AND CHEESE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling salted water, add rotini and ook for 6 to 8 minutes until tender. Drain and set aside.
- In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onions. Add the flour and pepper and mix until mixture is pasty and forms a roux. Whisk milk into pan incorporating the roux. Bring to a simmer over low heat and allow to thicken; about 5 minutes. Once thickened, whisk in the cheeses. Add the pasta and mix until the pasta is well coated. Fold in spinach, sun-dried tomato oil, and sun-dried tomatoes.
- In a small saucepan, melt remaining 2 tablespoons of butter over medium heat. Once melted, turn heat off and add bread crumbs and paprika. Mix well to combine.
- Pour rotini into a casserole dish large enough to hold the pasta. Sprinkle the top with bread crumbs and place in oven for 15 to 18 minutes or until brown and bubbling.
WHOLE WHEAT SPINACH MAC N CHEESE WITH BROILED TOMATOES
The pumpkin puree in the mac n cheese adds fiber, as well as body and color, so less cheese is needed
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler to high.
- Bring a large pot of water to a boil. Add the shells and cook according to package directions. Drain, reserving some of the pasta water and set aside.
- Meanwhile, arrange the tomatoes, cut-side up, on baking sheet and broil until wrinkled and soft, 4 to 5 minutes. Combine the breadcrumbs, 1 teaspoon of the oil and the Italian seasoning. Sprinkle over the tomatoes. Continue to broil until golden brown, about 1 minute.
- Heat the remaining 1 tablespoon of oil in a medium saucepan over medium heat. Add the flour and garlic, stirring until the flour turns light brown, about 1 minute. Add the pumpkin puree and evaporated milk, bring to a simmer, stirring, and cook until sauce just begins to bubble and thickens, 4 to 5 minutes. Stir in the Cheddar, mozzarella and Parmesan, 1/2 teaspoon salt and some pepper. Stir until melted, about 1 minute.
- Add the spinach and stir until wilted, about 1 minute. Add the cooked pasta and stir until coated, thin out with the reserved pasta water as desired. Divide the mac n cheese, tomatoes and grapes among four plates.
Nutrition Facts : Calories 640 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 640 milligrams, Carbohydrate 79 grams, Fiber 6 grams, Protein 27 grams, Sugar 28 grams
WHOLE WHEAT ROTINI PASTA SALAD
Fabulous light pasta salad with carrots, asparagus, tomatoes, and green onions. It gets better the longer it marinates, so don't be afraid to prepare it ahead of time and stick it in the refrigerator a few hours.
Provided by tlabrum
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot with lightly salted water to a rolling boil. Cook rotini at a boil until the pasta is cooked yet slightly firm to the bite, about 8 minutes; drain.
- Rinse the pasta with cold water until completely chilled; drain completely.
- While the pasta cooks, whisk the apple cider vinegar and olive oil together in a large bowl until blended. Stir feta cheese, basil, salt, and black pepper into the vinaigrette.
- Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly.
- Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 52.2 g, Cholesterol 5.6 mg, Fat 11.7 g, Fiber 6 g, Protein 11 g, SaturatedFat 2.4 g, Sodium 125.8 mg, Sugar 7.5 g
CREAMY STOVE-TOP ROTINI AND CHEESE
This is a quick and easy way to avoid the box mac and cheese. I found this recipe in a Cooking Light magazine and really liked it. I did substitute wheat flour and wheat pasta rather than regular macaroni and white flour.
Provided by Smockmock
Categories Penne
Time 40m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- While pasta cook, place wheat flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire sauce, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.
Nutrition Facts : Calories 421.4, Fat 15.5, SaturatedFat 9.1, Cholesterol 48.2, Sodium 652.2, Carbohydrate 55.5, Fiber 0.5, Sugar 0.7, Protein 19.2
HOMEMADE ROTINI AND CHEDDAR CHEESE
My husband and I made this easy meal while on our honeymoon in Tahiti. The ingredients are inexpensive and it tastes great! You can substitute the rotini for any kind of noodle .
Provided by Elizardbeth
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil noodles in large pot until al dente.
- Drain noodles and place back in pot.
- While stirring, add sharp cheddar cheese and a little whipping cream at a time. You do not need to add all the whipping cream, just enough to create a smooth sauce with the cheese.
- Stir cheese until it is melted and sauce thickens. Stir in diced tomatoes.
- Serve with salad and bread on the side.
Nutrition Facts : Calories 825, Fat 46.9, SaturatedFat 28.9, Cholesterol 155.9, Sodium 471.8, Carbohydrate 74.6, Fiber 8.2, Sugar 1.2, Protein 33
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