ROASTED CARROTS AND PEAS
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
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
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)
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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
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
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
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
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
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
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
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
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
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
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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