Best Rotini With Zucchini And Tomatoes Recipes

BARILLA® WHOLE GRAIN ROTINI WITH ZUCCHINI & PARMIGIANO CHEESE

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a medium skillet, add garlic and sauté for 2 minutes.
• Season zucchini with sea salt. Add zucchini to the skillet and sauté for an additional 2 minutes.
• Add cherry tomatoes and sauté until skins are slightly blistered and the tomatoes are heated through, about 2 minutes.
• Cook pasta according to package directions.
• Drain pasta, add to the skillet, and toss with basil and cheese.

ZUCCHINI ROLLATINI

Steps:

• Preheat the oven to 400 degrees F.
• Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
• Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
• Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
• Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
• While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
• Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

BARILLA ROTINI WITH ZUCCHINI, CHERRY TOMATOES & RICOTTA SALA

Steps:

• Bring a large pot of water to boil.
• In a large skillet, heal half of the oil and saute' shallots for 3 minutes.
• Add zucchini and season with salt and pepper. Saute for 3 minutes.
• Stir in tomatoes and cook for 2 additional minutes.
• Cook pasta according to pkg. directions.
• Drain and toss with sauteed ingredients in skillet.
• Stir in remaining oil and topo with the ricotta salata cheese before serving.

SAUTEED ZUCCHINI AND TOMATOES

Steps:

• Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
• Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
• Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
• Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.

ZUCCHINI ROLLATINI

Steps:

• Preheat oven to 425 degrees. Season zucchini slices on both sides with salt and pepper. Heat a large skillet over medium-high heat. Blot moisture from zucchini. Swirl oil into skillet and cook zucchini in 2 single-layer batches, adding more oil between batches as needed, until golden brown, about 2 minutes on each side.
• Top each strip of zucchini with a piece of prosciutto torn to fit, a slice of cheese cut to fit, and 2 basil leaves. Roll each stack into a pinwheel and spear with a toothpick to hold together. 3. Place tomato sauce in an 8-inch-diameter baking dish (or divide among four 3 1/2- or 4-inch-diameter ramekins). Place rollatini (a pinwheel side down) side by side in dish and remove toothpicks. Bake until cheese is bubbling, 10 to 12 minutes. Before serving, garnish rollatini with basil.

ZUCCHINI ROTINI

Steps:

• Prepare rotini per package directions. Drain and set aside.
• In a small baking dish, combine cottage cheese and Italian seasoning.
• Stir in rotini, zucchini, and tomatoes.
• Sprinkle with mozzarella cheese.
• Microwave on high 3 minutes to warm through or broil 5 minutes until bubbly (I baked mine for about 20 minutes on 350°F).
• Note: I used a can of tomatoes with sweet onions.