Best Rotini With Salsa Di Limone Recipes

ONE-PAN ROTINI WITH TOMATO CREAM SAUCE

One-Pan Rotini with Tomato Cream Sauce image

I like to make one-pan recipes and this one was proclaimed a winner by my family. Bonus: It's also easy to clean up. Serve with crusty bread to dip into the sauce. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups beef stock
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 cups uncooked spiral pasta
1 cup frozen peas
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).

Nutrition Facts : Calories 443 calories, Fat 23g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 646mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

ROTINI WITH SALMON AND ROASTED GARLIC

Rotini with Salmon and Roasted Garlic image

This may seem like a lot of garlic, but because it's roasted it only contributes a mellow, nutty flavor that goes beautifully with the salmon. Capers and lemon zest add some brightness to the dish, which is a perfect light spring meal.

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 whole heads of garlic
2 tablespoons olive oil
Salt and freshly ground black pepper
1 pound rotini or fusilli (corkscrew-shaped pasta)
1/2 cup Marsala or white wine
1 cup chicken broth
1 pound salmon, cut into 1-inch cubes
Zest and juice of 1 lemon
1 tablespoon minced fresh rosemary
2 tablespoons extra-virgin olive oil
2 tablespoons drained capers

Steps:

Preheat the oven to 400°F.
Cut the heads of garlic in half crosswise and place on a sheet of foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat, and fold the edges to seal into a tight packet. Roast until soft, about 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic cloves into a paste with the back of a fork. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
Meanwhile, combine the Marsala and chicken broth in a large, heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover, and simmer for 4 minutes longer. Remove from the heat and add the remaining whole roasted garlic cloves, the lemon zest and juice, rosemary, and the cooked pasta. Stir to combine; add the extra-virgin olive oil, capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir once more. Serve immediately.