BARILLA® ROTINI WITH TOMATOES & ASPARAGUS | BARILLA
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Barilla® Rotini with Tomatoes & Asparagus for a delicious meal!
Provided by Barilla
Categories Classic Blue Box
Yield 4
Number Of Ingredients 6
Steps:
- WASH vegetables and cut into small pieces
- BRING a large pot of water to a boil
- ADD pasta and cook according to package directions
- During last 2 minutes of cook time, add the asparagus
- Drain, reserving ½ cup (125 mL) of the pasta cooking water; set aside
- HEAT olive oil in a large skillet over medium heat
- ADD marinara sauce
- ADD drained asparagus, tomatoes and pasta to skillet
- Add some pasta cooking water if desired
- Transfer to a serving platter or bowl
PAN-ROASTED SALMON WITH CHERRY TOMATOES
It sounds basic, but the tomato sauce is so awesome. If you have it, use white wine instead of chicken broth. I like to serve my salmon with asparagus-roast it alongside the fish. -Swati Sharan, Horseheads, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally., Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan., Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.
Nutrition Facts : Calories 343 calories, Fat 23g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 556mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
SALMON & MELTING CHERRY TOMATOES
Steps:
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
- Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
- Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.
CRISPY SALMON, ASPARAGUS AND CHERRY TOMATO SAUCE
A superfood supper if ever there was one. Packed with omega-3 fatty acids, vitamins, minerals and lycopene from the tomatoes, an antioxidant that helps protect cell damage.
Provided by Donal Skehan
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a deep saute pan. Add the salmon fillets, skin-side down, and the asparagus. Fry gently over a low-medium heat until the salmon is crispy and the asparagus is slightly charred.
- Turn the fish over, add the garlic and cook for 1 minute, then add the cherry tomatoes and a little splash of water and cook for 4 to 5 minutes until the tomatoes have started to break down. Add plenty of seasoning and a squeeze of lemon juice. Scatter over the basil leaves and serve.
ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES
Quickly browned chopped salmon is tossed with sauteed cherry tomatoes, scallions, and chopped fresh asparagus with rotini pasta in a lemony sauce.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil.
- In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
- Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
- Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
- Add salmon and toss gently. May be served warm or cold as a salad.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 80.4 g, Cholesterol 25.2 mg, Fat 26.1 g, Fiber 11 g, Protein 34.1 g, SaturatedFat 3.4 g, Sodium 82.2 mg, Sugar 2.7 g
ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
- Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.
SALMON WITH ASPARAGUS AND CHERRY TOMATOES
This is an easy recipe I saw demonstrated at Central Market in Austin. I tried it at home and it is very easy, quick and delicious. I like serving this with white rice cooked in chicken broth.
Provided by bons2759
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
- Rinse the Salmon fillet in cold water and pat dry with paper towel.
- Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
- Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
- Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
- Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.
ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES
Quickly browned chopped salmon is tossed with sauteed cherry tomatoes, scallions, and chopped fresh asparagus with rotini pasta in a lemony sauce.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil.
- In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
- Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
- Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
- Add salmon and toss gently. May be served warm or cold as a salad.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 80.4 g, Cholesterol 25.2 mg, Fat 26.1 g, Fiber 11 g, Protein 34.1 g, SaturatedFat 3.4 g, Sodium 82.2 mg, Sugar 2.7 g
ROTINI WITH SALMON AND ROASTED GARLIC
This may seem like a lot of garlic, but because it's roasted it only contributes a mellow, nutty flavor that goes beautifully with the salmon. Capers and lemon zest add some brightness to the dish, which is a perfect light spring meal.
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Cut the heads of garlic in half crosswise and place on a sheet of foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat, and fold the edges to seal into a tight packet. Roast until soft, about 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic cloves into a paste with the back of a fork. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
- Meanwhile, combine the Marsala and chicken broth in a large, heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover, and simmer for 4 minutes longer. Remove from the heat and add the remaining whole roasted garlic cloves, the lemon zest and juice, rosemary, and the cooked pasta. Stir to combine; add the extra-virgin olive oil, capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir once more. Serve immediately.
ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES
Quickly browned chopped salmon is tossed with sauteed cherry tomatoes, scallions, and chopped fresh asparagus with rotini pasta in a lemony sauce.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil.
- In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
- Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
- Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
- Add salmon and toss gently. May be served warm or cold as a salad.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 80.4 g, Cholesterol 25.2 mg, Fat 26.1 g, Fiber 11 g, Protein 34.1 g, SaturatedFat 3.4 g, Sodium 82.2 mg, Sugar 2.7 g
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
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