Best Rotelle With Onions Cucumbers And Herbs Recipes

ROTELLE WITH SUMMER TOMATO AND HERB SAUCE

Rotelle with Summer Tomato and Herb Sauce image

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 pound plum tomatoes, peeled, seeded, and chopped
1/3 cup minced red onion
1/3 cups Kalamata or other brine-cured black olives, pitted and sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 pound rotelle or fusilli
2 tablespoons finely chopped basil leaves
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh chives
yellow pear tomatoes, halved for garnish

Steps:

In a large bowl stir together the plum tomatoes, the onion, the olives, the oil, the vinegar, and salt and pepper to taste and let the sauce stand for 30 minutes. In a saucepan of salted boiling water cook the pasta until al dente, drain it, and add the hot pasta to the sauce. Add the herbs, toss the mixture until it is combined well, and serve it warm, garnished with the pear tomato halves.

ROTELLE WITH MUSHROOM SAUCE

Rotelle with Mushroom Sauce image

Can be prepared in 45 minutes or less.

Yield Serves 4 to 6

Number Of Ingredients 9

Ingredients

1 onion, chopped fine
2 tablespoons unsalted butter
1 1/2 pounds mushrooms, chopped fine
2 flat anchovy fillets, patted dry between paper towels and minced
2 teaspoon Worcestershire sauce
1/4 cup heavy cream
1 tablespoon fresh lemon juice
1 pound rotelle (corkscrew-shaped pasta)
1/2 cup minced fresh parsley leaves

Steps:

In a heavy skillet cook the onion in the butter over moderate heat, stirring, until it is softened, add the mushrooms, and cook the mixture, stirring occasionally, for 15 minutes, or until the liquid the mushrooms give off is evaporated and the mushrooms are browned lightly. Stir in the anchovies, the Worcestershire sauce, the cream, and the lemon juice, cook the mixture for 2 minutes, and season it with salt and pepper.
While the mushrooms are cooking, in a kettle of boiling salted water boil the rotelle until it is al dente, reserve 1/2 cup of the cooking water, and drain the rotelle well. Transfer the rotelle to a large bowl, add the mushroom mixture and the parsley, and toss the mixture well, adding enough of the reserved cooking water to thin the sauce to the desired consistency.

ROASTED CUCUMBERS AND ONIONS WITH FRESH HERBS

Roasted Cucumbers and Onions with Fresh Herbs image

I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?

Provided by jrh143

Categories Side Dish Vegetables Onion

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

olive oil cooking spray
2 tablespoons butter, cut into small chunks
1 large cucumber - peeled, seeded, and cut lengthwise into spears
1 small sweet onion (such as Vidalia®), cut in half and sliced
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh mint

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 3.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 43.3 mg, Sugar 0.8 g

ROTELLE WITH ONIONS, CUCUMBERS, AND HERBS

Rotelle with Onions, Cucumbers, and Herbs image

This pasta is equally delicious warm and at room temperature.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 45m

Number Of Ingredients 7

Ingredients

6 tablespoons extra-virgin olive oil, divided
3 pounds Vidalia or other sweet onions, sliced crosswise into 1/2-inch-thick rounds
Coarse salt and freshly ground pepper
1 pound rotelle (wagon-wheel pasta)
1/2 English cucumber or 2 Persian cucumbers, unpeeled, very thinly sliced crosswise (about 1 cup)
2 cups packed fresh herbs, such as mint, tarragon, basil, and parsley, leaves torn into pieces if large
1/4 cup Champagne vinegar

Steps:

Preheat oven to broil, with rack about 8 inches below heating element. Brush a rimmed baking sheet with 1 tablespoon oil, and arrange onions on it in a single layer. Brush onions with 2 tablespoons oil; season with salt and pepper. Broil onions until golden brown on top, about 15 minutes. Flip onions and broil until golden brown on other side, 5 to 7 minutes more. Transfer to a large bowl.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente; drain. Transfer pasta to bowl with onions. Let cool 15 minutes. Gently stir in cucumber, herbs, remaining 3 tablespoons oil, and vinegar and toss to combine. Season with salt and pepper to taste.