Rotini Pasta

Recently I noticed that Van’s had Ronzoni Garden Delight Rotini Pasta - and it says, “With a full serving of vegetables per 4 oz. portion” - so I figured it’s got to be good - so I bought a box. Here are a few recipes that you can use the pasta in; of course, you can also us the pasta in your favorite dish as well.

Antipasto-Style Pasta Salad

1 pkg (12 oz.) Ronzoni Garden Delight® Rotini, Radiatore or Penne, uncooked
2 cups coarsely chopped fresh tomatoes
1/4 lb. Provolone cheese, cut into 1/2-inch cubes
1/4 lb. sliced hard salami, cut into 1-inch strips
1/2 cup sliced pepperoni
1/2 cup chopped pimiento-stuffed olives
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh parsley
3/4 cup Italian salad dressing
Anchovy fillets (optional)
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain. In large bowl, stir together cooled pasta and remaining ingredients except anchovies. Serve immediately or cover and refrigerate. Garnish with anchovies, if desired. Serves: 8

Five-Ingredient WACKY MAC

1 tbs olive oil
1 small onion, chopped
1 cup sliced mushrooms
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 (28-oz) can fire-roasted crushed tomatoes
1/2 tsp dried, crushed oregano
1/4 tsp salt
1/4 tsp pepper
3 cups cooked WACKY MAC (prefer RONZONI GARDEN DELIGHT Rotini)
Heat oil in large nonstick skillet. Add onion and mushrooms and cook for 5 minutes over medium heat. Remove vegetables and set aside. Add chicken to skillet and brown for 2 minutes per side. Add canned tomatoes to skillet and scrape up any browned bits. Return vegetables to skillet. Stir in oregano, salt and pepper. Reduce heat to low. Simmer for 10 to 15 minutes, stirring occasionally WACKY MAC, heat through.

3-Cheese Italiano Rotini Skillet

3 cups dry RONZONI GARDEN DELIGHT Rotini
1 tbsp olive oil
1 small onion, chopped
3/4 cup chopped oil-packed, sun-dried tomatoes
1/2 cup light herb and garlic whipped cream cheese
3/4 cup milk
1/3 cup white wine or sodium-reduced chicken broth
3/4 cup shredded Provolone or Mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp finely grated lemon zest (optional)
1/3 cup fresh breadcrumbs
1/4 cup finely chopped fresh basil
Cook the RONZONI GARDEN DELIGHT Rotini according to package directions. Drain well. Meanwhile, heat the oil in a large skillet with oven-proof handle set over medium heat. Add the onion and sun-dried tomatoes. Cook for 5 minutes or until the onion is softened. Stir the cream cheese, milk and wine or chicken broth into the skillet. Cook, stirring, until the sauce is smooth and creamy. Stir the cooked pasta, Provolone, Parmesan and lemon zest into the sauce until combined. Smooth the top. Meanwhile, preheat the broiler. Sprinkle the bread crumbs and basil evenly over the skillet. Broil for 1 to 2 minutes or until golden.

Baked Rigati

3 cups (8 oz.) RONZONI GARDEN DELIGHT Rotini or Ziti Rigati, uncooked
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
1/2 lb. Italian chicken or turkey sausage, casing removed
3 oz. Portabella mushrooms, diced into 1/4-inch pieces (about 1 cup)
1-3/4 cups (14-1/2 oz. can) diced tomatoes in juice, undrained
1-1/2 cups (14-oz. jar) spaghetti sauce
1/2 cup sliced ripe olives
2 cups tiny fresh broccoli florets
1 cup (4 oz.) shredded Italian blend cheese
Heat oven to 350°F. Cook pasta according to package directions; drain. Meanwhile, in large skillet over medium heat, heat oil; add garlic. Cook 1 minute; do not brown. Add chicken and sausage; cook 5 minutes, stirring occasionally to break up sausage, or until chicken turns white. Add mushrooms; cook 5 minutes. Stir in tomatoes with juice, spaghetti sauce and olives; layer broccoli on top. Cover; simmer until broccoli is crisp tender. In 13 x 9-inch baking dish, toss hot pasta with tomato mixture; sprinkle with cheese. Bake 5 minutes or until cheese melts. 10 servings (1 cup each).

Rotini with Meat Sauce

1 pound 95-percent-lean ground beef
2 cups shredded carrot
2 10-3/4-ounce cans reduced-fat and reduced-sodium condensed tomato soup
2-1/2 cups water
8 ounces dried cut whole wheat RONZONI GARDEN DELIGHT Rotini pasta (about 2-1/2 cups)
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/4 cup shredded Parmesan cheese (1 ounce)
In a 4-quart Dutch oven, cook ground beef and shredded carrot over medium heat until meat is brown. Drain off fat. Stir tomato soup, the water, uncooked RONZONI GARDEN DELIGHT Rotini, dried basil (if using), onion powder, and garlic powder into meat mixture in Dutch oven. Bring mixture to boiling; reduce heat. Cover and cook about 25 minutes or until RONZONI GARDEN DELIGHT Rotini is tender, stirring occasionally. Stir in fresh basil (if using) and mozzarella cheese. Sprinkle individual servings with Parmesan cheese. Makes 8 (3/4-cup) servings.

Shrimp and Pasta Salad with Caper Dressing

1 cup packaged dried RONZONI GARDEN DELIGHT Rotini macaroni
12 ounces fresh or frozen peeled and deveined shrimp
1 large red or green sweet pepper, cut into 1-inch squares (1 cup)
2 green onions, sliced (1/4 cup)
3 tablespoons white wine vinegar or white vinegar
2 tablespoons olive oil or salad oil
2 tablespoons capers, drained
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh pea pods or 1/2 of a 6-ounce package frozen pea pods, thawed
Spinach or lettuce leaves (optional)
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again. Meanwhile, cook shrimp, uncovered, in boiling water for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Drain shrimp; rinse with cold water. Drain again. In a large mixing bowl combine pasta, shrimp, red or green sweet pepper, and green onions. Toss to mix. For dressing, in a screw-top jar combine vinegar, oil, capers, dill or dillweed, garlic, salt, and pepper. Cover and shake well. Pour dressing over pasta mixture. Toss gently to coat. Cover and chill for 3 to 24 hours. Just before serving, cut the pea pods in half crosswise. Stir pea pods into pasta mixture. If desired, serve on spinach- or lettuce-lined plates. Makes 4 main-dish servings. ✍ Print this post