Best Rotini With Peppers Onions And Feta Recipes

25 Easy Rotini Pastas image

Provided by insanelygood

Number Of Ingredients 24

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Steps:

Nutrition Facts :

Greek Rotini Salad image

Provided by breezermom

Time 35m

Yield 10 serving(s)

Number Of Ingredients 16

3 cups rotini pasta, uncooked
1 1/2 cups feta cheese, crumbled
2 medium tomatoes, seeded and chopped
1 small cucumber, chopped
1 small green pepper, chopped
8 radishes, sliced
1/3 cup green onion, chopped
1/4 cup kalamata olive, pitted
1/4 cup pimento stuffed olive
2 tablespoons fresh parsley, chopped
1/2 cup olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano

Steps:

Cook the rotini according to the package directions; drain. Rinse with cold water; drain well.
Combine the rotini and the next 9 ingredients (through parsley) in a large bowl; toss gently.
Combine olive oil, garlic, lemon juice, salt, pepper, and oregano in a jar. Cover tightly and shake vigorously. Pour the dressing over the rotini mixture; toss gently to combine. Cover and chill thoroughly.

Rotini with Roasted Peppers, Spinach and Pine Nuts image

Yield Makes 4 (appetizer) or 2 (main-course) servings

Number Of Ingredients 14

2 red bell peppers
1 tablespoon all purpose flour
1 tablespoon butter, room temperature
1 tablespoon olive oil
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/4 cups canned low-salt chicken broth
3/4 cup dry white wine
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed red pepper
1 10-ounce bag spinach leaves, stems removed, leaves chopped
1/2 pound rotini pasta
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup pine nuts, toasted

Steps:

Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.

Rotini with Peppers, Onions, and Feta image

Yield Makes 4 main-course servings

Number Of Ingredients 9

2 large onions (1 1/2 lb total), halved lengthwise and cut lengthwise into 1/4-inch strips
3 large red bell peppers (1 1/2 lb total), cut lengthwise into 1/4-inch strips
1 teaspoon anchovy paste
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
12 oz rotini or fusilli (short corkscrew pasta)
1/4 cup chopped fresh dill
5 oz feta, crumbled (1 cup)

Steps:

Cook onions, bell peppers, anchovy paste, salt, and pepper in oil in a 4- to 6-quart heavy pot over moderately high heat, covered, stirring occasionally, until vegetables begin to soften, 10 to 15 minutes. Remove lid and cook, stirring occasionally, until onions are golden, 10 to 15 minutes more.
While onions are browning, cook rotini in a 6- to 8-quart pot of boiling salted water until al dente.
Reserve 1 cup pasta cooking water, then drain pasta in a colander. Cook pasta with onion mixture in pot over high heat, tossing and adding enough reserved cooking water to keep pasta moist, 1 minute.
Transfer pasta to a serving bowl and toss with dill, two thirds of feta, and salt and pepper to taste. Sprinkle remaining feta on top.