Mini Rotini With Carrots And Peas Food

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ROASTED CARROTS AND PEAS



Roasted Carrots and Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in 1 cup thawed frozen peas and roast 4 more minutes. Toss with chopped parsley and lime juice.

25 EASY ROTINI PASTAS



25 Easy Rotini Pastas image

Ditch the usual spaghetti and fettuccine and instead try these rotini pasta recipes! This corkscrew-shaped pasta is perfect for pasta salads, casseroles, u0026amp; more!

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 24

Cheesy Rotini Pasta with Roasted Vegetables
Rotini Fiorentina
5-Ingredient Baked Rotini
Tri-color Pasta Salad
Rotini Pasta with Italian Sausage
Caramelized Onion And Sausage Pasta
Cashew Chicken Rotini Salad
One-Pot Curry Pasta and Vegetables
Ground Beef Pasta
Italian Pizza Pasta Salad
Cheeseburger Casserole
One-Pot Chicken Broccoli Rotini
Instant Pot Tuscan Chicken Pasta
Greek Pasta Salad
Mushroom Tomato Pasta
Chicken Bacon Ranch Pasta
Antipasto Pasta Salad
One-Pot Taco Rotini Pasta Mediterranean-Style Rotini with Toasted Garlic Panko
Three Three-Cheese Chicken u0026amp; Rotini Pasta Casserole
Chili Pasta Bake
Creamy Tuna Pasta Salad
Pasta Salad With Chicken and Spinach
Lasagna Casserole
Rotini Chickpea Pasta with Arugula

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

KEEMA (INDIAN SPICED GROUND VEAL AND BEEF WITH PEAS)



Keema (Indian Spiced Ground Veal and Beef with Peas) image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, minced
8 ounces ground veal
8 ounces ground lean beef
Salt and freshly ground pepper, to taste
2 large cloves garlic, minced
2 firm, ripe tomatoes, diced
1 tablespoon minced gingerroot, or 1 teaspoon ground ginger
1 teaspoon Garam Masala
1 teaspoon minced fresh hot green chilies, or to taste
3 cups frozen peas
1 lemon, juiced, or to taste
2 to 3 tablespoons minced fresh cilantro, or to taste
Indian flatbreads (rotis) or tortillas, as an accompaniment

Steps:

  • In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes. Add the veal, beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, gingerroot, Garam Masala, and chilies, and cook, stirring, for 5 minutes. Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito.

ONE-POT SAUCY BEEF ROTINI



One-Pot Saucy Beef Rotini image

My husband loves pasta; I cringe over the messy dishes. On Spaghetti Day, as he calls it, I make a one-pot saucy rotini that keeps everyone happy. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 pound lean ground beef (90% lean)
2 cups sliced fresh mushrooms
1 medium onion, chopped
3 garlic cloves, minced
3/4 teaspoon Italian seasoning
2 cups tomato basil pasta sauce
1/4 teaspoon salt
2-1/2 cups water
3 cups uncooked whole wheat rotini (about 8 ounces)
1/4 cup grated Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook the first five ingredients over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. , Add pasta sauce, salt and water; bring to a boil. Stir in rotini; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is al dente, stirring occasionally. Serve with cheese.

Nutrition Facts : Calories 414 calories, Fat 11g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 806mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 8g fiber), Protein 28g protein.

5-INGREDIENT CHICKEN WITH PEAS AND CARROTS



5-Ingredient Chicken with Peas and Carrots image

This five-ingredient dinner is sure to please every member in the family! Don't throw those carrot tops away, use them to make a quick gremolata to serve as a light and bright accompaniment to your meal.

Provided by Valerie Bertinelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup plus 2 tablespoons extra-virgin olive oil
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 bunch carrots with tops (5 to 6 carrots)
1 cup frozen peas
2 cloves garlic, peeled
2 lemons, 1 zested (about 1 tablespoon) and both lemons juiced (about 5 tablespoons)

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large high-sided skillet or braiser over medium-high heat. Coat the pan with 2 tablespoons of oil. Season the chicken skin generously with salt and pepper. Place the chicken skin-side down in the skillet. Season the underside with salt and pepper. Cook undisturbed until the chicken easily releases from the pan and is golden brown, about 5 minutes.
  • Meanwhile, remove the carrot tops, leaving about 1 inch of green stem attached to the carrots. Set aside the carrot tops. Cut the carrots into 2- to 3-inch pieces and set aside.
  • Flip the chicken and cook for 2 minutes. Turn off the heat, add the carrots and turn them in the oil to coat. Transfer the skillet to the oven and bake until the chicken registers 165 degrees F on an instant-read thermometer and the carrots are softened and caramelized in places, 30 to 40 minutes.
  • Remove the chicken from the oven and add the frozen peas. Return the chicken to the oven, then turn off the oven. The residual heat from the oven and the hot skillet will thaw and heat the peas.
  • Put the garlic, lemon zest, lemon juice and 1/2 teaspoon salt in a 12- to 14-cup food processor and pulse to chop the garlic into very fine pieces, 3 to 4 pulses. Add the carrot tops and pulse until very finely chopped, 6 to 8 pulses. While pulsing, drizzle in the remaining 1/2 cup of oil until combined. Transfer to a small bowl.
  • Serve the chicken, peas and carrots with the carrot top gremolata.

VELVEETA® CHEESY CHICKEN ROTINI



VELVEETA® Cheesy Chicken Rotini image

Find out how to make our VELVEETA® Cheesy Chicken Rotini with a short video. Our delicious 30-minute entrée is perfect for busy weeknight dinners and leftovers the next day. This creamy chicken pasta skillet is sure to become one of your new favorite rotini recipes!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, about 1-1/2 cups each

Number Of Ingredients 6

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups water
3 cups rotini pasta, uncooked
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

Steps:

  • Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
  • Stir in water. Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender.
  • Add remaining ingredients; stir. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.

Nutrition Facts : Calories 420, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 105 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g

MINI ROTINI WITH CARROTS AND PEAS



Mini Rotini with Carrots and Peas image

An easy, delicious pasta dinner made with kid-friendly vegetables made even healthier with Barilla White Fiber pasta.

Provided by Allrecipes Member

Categories     Pasta by Shape

Yield 6

Number Of Ingredients 8

1 box Barilla White Fiber Mini Rotini
4 tablespoons extra-virgin olive oil
2 medium leeks
1 cup green peas
3 medium (blank)s carrots, diced
4 leaves basil, chopped
1 pinch Salt and black pepper to taste
½ cup Parmigiano-Reggiano cheese, grated

Steps:

  • Cut the leeks into thin slices, white part only.
  • In a skillet, heat olive oil over medium heat. Add leeks, carrots and green peas and cook until softened, approximately 7-8 minutes.
  • Meanwhile, cook pasta according to directions.
  • Drain pasta and toss with the vegetables in the skillet, add salt and black pepper to taste.
  • Stir in basil and cheese before serving.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 54.4 g, Cholesterol 5.9 mg, Fat 12.2 g, Fiber 8.5 g, Protein 11.7 g, SaturatedFat 2.5 g, Sodium 157.1 mg, Sugar 4 g

MINI ROTINI WITH CARROTS AND PEAS



Mini Rotini with Carrots and Peas image

An easy, delicious pasta dinner made with kid-friendly vegetables made even healthier with Barilla White Fiber pasta.

Provided by Allrecipes Member

Categories     Pasta by Shape

Yield 6

Number Of Ingredients 8

1 box Barilla White Fiber Mini Rotini
4 tablespoons extra-virgin olive oil
2 medium leeks
1 cup green peas
3 medium (blank)s carrots, diced
4 leaves basil, chopped
1 pinch Salt and black pepper to taste
½ cup Parmigiano-Reggiano cheese, grated

Steps:

  • Cut the leeks into thin slices, white part only.
  • In a skillet, heat olive oil over medium heat. Add leeks, carrots and green peas and cook until softened, approximately 7-8 minutes.
  • Meanwhile, cook pasta according to directions.
  • Drain pasta and toss with the vegetables in the skillet, add salt and black pepper to taste.
  • Stir in basil and cheese before serving.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 54.4 g, Cholesterol 5.9 mg, Fat 12.2 g, Fiber 8.5 g, Protein 11.7 g, SaturatedFat 2.5 g, Sodium 157.1 mg, Sugar 4 g

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