Vegetable Bounty Rotini

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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


Ingredients

  • 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


Directions

  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