Vegetable Bounty Rotini


From the kitchen of Dreamfields Pasta and Chef Jim Coleman

Course: Main Dish

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Makes 6 Servings


  • 1 box Dreamfields Rotini uncooked

  • 2 tablespoons olive oil

  • 3/4 cup fresh mushrooms such as cremini, shiitake or button, sliced

  • 1 small onion thinly sliced

  • 4 cloves garlic minced

  • 2 medium zucchini cut lengthwise and diced into 1/2 inch pieces

  • 2 medium yellow squash cut lengthwise and diced into 1/2 inch pieces

  • 4 medium tomatoes coarsely chopped

  • 1/3 cup dry white wine

  • 1/2 cup goat cheese crumbled, creamy

  • 2 tablespoons fresh basil chopped

  • Kosher salt and freshly ground black pepper


  1. Cook pasta according to package directions. Drain and return to pan.

  2. Meanwhile, heat oil in large skillet over medium to medium-high heat. Add mushrooms, onion and garlic. Cook about 5 minutes until mushrooms have released most of their liquid, stirring occasionally. Add zucchini, yellow squash and tomatoes; cook 2 minutes or until squash is crisp and tender, stirring frequently.

  3. Add wine to skillet. Continue cooking and stirring 2 minutes. Reduce heat to medium-low; stir in goat cheese and basil. Add pasta; toss to coat. Season with salt and pepper as desired.

Nutritional Information

  • 333 Calories

  • 9 g Fat

  • 54 g Carbohydrates

  • 12 g Protein

  • 3 g Saturated Fat

  • 7 mg Cholesterol

  • 73 mg Sodium

  • 8 g Dietary Fiber

RotiniRodgers Townsend