Mix olive oil, lemon juice, garlic and parsley and set aside. Cook Rotelle as directed on package, adding broccoli during last 5 minutes of cooking.
Drain and rinse in cold water to stop cooking process.
Toss Rotelle-broccoli with olive oil dressing until well coated.
Add tomatoes, green onions and cheese and toss again. Add salt and pepper to taste.
Ripe olives can be added, if desired.
Serves 11.
Saute onion and garlic until tender, but not brown.
Add mushrooms, water and bouillon.
Bring to a boil.
Stir in cooked rotelle.
Reduce heat to low.
Cover and simmer 15 minutes or until rotelle is tender.
Stir in parsley, salt and pepper. Serve.
Makes 4 to 6 servings.
Cook rotelle and vegetables until done.
Drain both.
Combine rotelle and vegetables.
Stir in Mozzarella cheese and salad dressing.
Sprinkle on desired amount of Parmesan cheese.
Can be served warm or cold.
ater to a boil. Add rotelle pasta and cook for 8
Cook rotelle according to package directions; drain and toss with 1/4 cup olive oil.
Slice spinach leaves crosswise; quarter and strip.
Cook rotelle according to package instructions.
Heat olive oil in pan.
When hot, add garlic and cook until golden.
Add red peppers.
Cook until still crunchy.
Add tomatoes; cook 2 minutes. Add artichoke hearts.
Cook until heated.
Stir in basil, oregano and wine vinegar.
Combine with cooked pasta.
Stir in grated cheese.
Serves 5 to 6.
In 4 tablespoons margarine, cook onion until limp.
Blend in flour and stir until bubbling.
Remove from heat; stir in broth, clam juice, wine, yogurt, oregano, red pepper, 1/4 cup Parmesan cheese and 1/4 cup Mozzarella cheese.
Stir until thick and the cheese has melted.
Add shrimp and crab.
Pour over rotelle.
Prepare chicken breasts by trimming any extra fat Pound out gently between two sheets of plastic wrap to flatten and thin breast to a 1/4\".
Cut into 1\" cubes.
Toss with Salt& Pepper; set aside.
Drain artichoke hearts and slice them into 1/8's.
Slice garlic thin.
In a deep saucepan over medium-high heat, pour in olive oil and add chicken.
Brown cubed chicken till lightly golden.
Lower heat; add garlic and cook with chicken for 1 minute or just until slightly tan.
Do not brown the garlic.
Add the artichokes and ...
Cook the rotelle according to package, 8 to 10 minutes in boiling water. Dice the garlic cloves. Saute in the oil 5 to 8 minutes.
Add to drained rotelle. Season with salt, pepper and grated cheese. Save some of the pasta water. If mixed pasta is dry after seasoning, add water, one tablespoon at a time.
Cook rotelle 12 to 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook rotelle in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
Stir rotelle, broccoli, carrots, tomatoes, Parmesan cheese, olives, and pepperoni together in a large bowl. Pour 1/2 of the dressing over the salad and toss to coat. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour remaining dressing over the salad and stir.
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Pour rotelle pasta into boiling water and
In a Dutch oven, heat oil; add pork, garlic and onions; cook and stir until meat is cooked through.
Add remaining ingredients except rotelle; bring to a boil.
Reduce heat and simmer 20 minutes.
Prepare rotelle as package directs and drain.
Stir into soup.
Heat through.
Refrigerate leftovers.
Cook rotelle to desired doneness, adding broccoli during last 2 minutes.\tDrain, rinse with cold water.
Drain well.
Combine all ingredients with cooked rotelle and broccoli; mix well. Refrigerate 2 hours to blend flavors.
o a boil.
Add rotelle; cook 10 minutes.
Add
Combine cooked rotelle, Italian dressing, seasoning and an assortment of chopped vegetables or pepperoni and cheese. Refrigerate.
Great for cookouts.
Place oil in skillet.
Add onion and garlic.
Saute. When cloves are brown, remove. Add oleo.
Mix well. Cook broccoli according to box (don't overcook). Add broccoli to skillet.
Cook macaroni. Drain and add to skillet. Simmer over low heat. If needed, add more oleo. Add grated cheese and stir.
o a boil; cook the rotelle pasta at a boil until
Remove skin and fat from chicken.
In Dutch oven, brown chicken in melted margarine.
Remove chicken.
Saute onion, celery and carrots until tender.
Add parsley, salt, bay leaves, thyme, 4 cups chicken broth and the chicken.
Bring to a boil.
Cover and reduce heat and simmer 1 hour.
Cook garlic in oil for 1 minute.
Add onions and bell peppers. Cook for 5 minutes.
Add wine and olives.
Boil wine until reduced by half.
Season with salt and pepper.
Stir in cooked rotelle.
Season with basil to taste.