Cook the garlic in the butter for a minute or two. We admire their passion and dedication to creating some of Italy’s greatest products over the last 140 years. Boil the pasta according to the package directions. We hope you love the pasta! Okay…yummy!!! crispy zucchini, for garnish (recipe below) We decided to switch up the original recipe by using Barilla Rotini since the spiral twist shape holds the light sauce perfectly. I saved this recipe to put back in rotation some week. Pasta provides the ideal canvas for a healthy meal, and it’s perfect for any occasion. Filed Under: Main Dish, Pasta Tagged With: basil, butter, Chicken, garlic, gorgonzola, half & half, Italian, parmesan, Pasta, seasoned salt, tomatoes, zucchini. 12 oz Rotini Pasta 1 large organic eggplant 3 organic zucchini 28 oz organic crushed tomatoes 4 cloves of garlic 5 oz white wine 6 tablespoons of Barouni oil dried oregano, to taste 2 1/2oz Parmiggiano Reggiano cheese, freshly grated sea salt, to taste fresh ground black pepper, to taste. Toss rotini with vegetable mixture and served topped with cheese. Dice the eggplants into 1/2-inch cubes. red lentil ROTINI with zucchini SAUCE (gluten free) This is an amazing, veggie meal made from 100% lentil flour plus creamy zucchini sauce. All opinions are our own. I do shop in Walmart. Add tomatoes and parsley; heat through. You may need to download version 2.0 now from the Chrome Web Store. I loved the gargonzola! I don’t like Gorgonzola, though. We had it Monday night and ate the leftovers for dinner last night! Notify me of follow-up comments by email. Add the black pepper, red pepper flakes, pecorino romano, parmesan, basil, and mint. I haven’t tried gorgonzola cheese but will give it a try. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Inspired by the grilled zucchini and a container of gorgonzola cheese, I quickly pulled this together for dinner one night. If you are at an office or shared network, you can ask the network administrator to run a scan across the network looking for misconfigured or infected devices. I just made this one this morning and it is out of this world delish! Add the pasta and cook until al dente according to package directions. I am a teacher, and I have already sent your website to all of my teacher friends. This site uses Akismet to reduce spam. I’m going to make this for sure!!! If you haven’t made any of it yet, please take a couple minutes to stir a batch together. Remove the pan from heat and carefully transfer the cooked vegetables to a blender. My oldest daughter worked late and came in after we had gone to bed. Taste and adjust seasonings as needed. ), but any pasta will work just fine. Season to taste with salt and pepper (and crushed red pepper if you wish). Meanwhile, fill a large pot with 3 to 4 quarts of water, and add 1 teaspoon of salt per quart. She scrounged in the fridge and found the leftovers. It is a wholesome nutrient-rich meal for everybody. Thank you for sharing. We have made it twice now and really enjoy it! Continue to sauté until softened and tender, about 20 minutes. I discovered your blog this summer and am addicted! Serve immediately while hot, topped with crispy zucchini (see below), grated lime zest, and additional pecorino romano cheese at the table. Cut the finished zucchini into bite sized pieces. Sprinkle the chicken breasts with seasoned salt and grill till done, then slice. Set over high heat and raise the temperature to 355°F/180°C, then adjust the heat as needed to maintain that temperature. If you try it with feta, let me know how you liked it! Stir in the cheeses and let them melt. I love what you are doing here. Sprinkle with a pinch of salt and repeat with as many additional slices as desired. Attach a thermometer to the pan with the tip of the probe submerged in the oil but not touching the bottom. Thanks for this recipe! Zucchini Rotini with Pecorino and Fresh Herbs This was a great dish! For the pasta: 16 ounces (454 g) Barilla Rotini Pasta 2 tablespoons extra-virgin olive oil 2 medium shallots (100 g), thinly sliced 4 medium zucchini (800 g), diced into 1/2-inch pieces 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 to 1/4 teaspoon red pepper flakes This sounds and looks sooo delicious!! Your taste buds will thank you. 4 medium zucchini (800 g), diced into 1/2-inch pieces • is there anything you make that doesnt blow me out of the water?! […] chicken and pasta ktlongworth 9:28 pm Garden Rotini with Grilled Zucchini and Chicken (from Eat at Home) […]. ),, Dark Chocolate Cranberry Almond Snack Mix. Another way to prevent getting this page in the future is to use Privacy Pass. Set a wide, deep skillet over medium heat, and when hot, add the olive oil. Where do you buy it? Makes approximately 6-8 servings. This recipe is gorgeous!!!! I have to do this. Oh, my merciful heavens! Thanks so much Marialuisa! 4 tablespoons (57 g) unsalted butter, cubed Leslie, they used to have the Gorgonzola in the cheese case near the deli where they sell cheese balls and things. I think I will now though. I also grilled the tomato’s. Use while warm. Marialuisa. Cover and set aside. ; Zucchini: I cut my zucchini vertically into 4 quarters and then into slices.You can simply slice or dice them, just keep more or less the same size. This post was created in partnership with Barilla®. Topped with freshly grated lime zest and crispy zucchini slices, this innovative recipe is a colorful companion to any side dish that you decide to make from our cookbook (hint hint).