Best 2 Garlic Veggie Rotini Pasta Recipe By Tasty Recipes

Garlic Veggie Rotini Pasta: A Symphony of Flavors for a Wholesome Meal

Indulge in a culinary delight with Garlic Veggie Rotini Pasta, a vibrant and flavorful dish that tantalizes the taste buds. This delectable pasta creation features tender rotini noodles enveloped in a creamy garlic sauce, complemented by a medley of crisp vegetables and a burst of savory seasonings. With variations ranging from a classic version to a vegan alternative and a one-pot option for convenience, this recipe offers something for every palate and cooking style. Embark on a culinary journey as we unveil the secrets behind this irresistible pasta dish, ensuring a satisfying and nutritious meal that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA AND VEGGIES IN GARLIC SAUCE

Pasta and Veggies in Garlic Sauce image

Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish recommended by Doris Heath of Franklin, North Carolina.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

12 ounces uncooked penne pasta
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium tomatoes, seeded and cut into 1/2-inch pieces
1 package (9 ounces) fresh baby spinach
1/4 teaspoon salt
1/4 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted. , Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat.

Nutrition Facts : Calories 370 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 432mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY

Meal-Prep Garlic Chicken And Veggie Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breast, carrots, zucchini, yellow squash, fresh kale, garlic, whole grain whole wheat rotini pasta, dried oregano, salt, pepper

Provided by Mercedes Sandoval

Categories Lunch

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil, divided
1 lb chicken breast, diced
2 carrots, sliced
1 zucchini, sliced
1 yellow squash, sliced
4 cups fresh kale, chopped
2 cloves garlic, minced
3 cups whole grain whole wheat rotini pasta, cooked al dente according to package instructions
2 teaspoons dried oregano, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided

Steps:

Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
Add carrots to skillet and sauté for 2-3 minutes until tender.
Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
Or serve immediately for a family dinner.
Enjoy!

Nutrition Facts : Calories 888 calories, Carbohydrate 115 grams, Fat 21 grams, Fiber 13 grams, Protein 60 grams, Sugar 10 grams

Tips:

Prep your veggies in advance: Chop and measure all your vegetables before you start cooking to make the process smoother and faster.
Use a large skillet or pot: This will ensure that your vegetables have enough room to cook evenly and not become overcrowded.
Don't overcrowd the pan: If you're using a small skillet or pot, cook the vegetables in batches to avoid overcrowding and ensure even cooking.
Season your vegetables generously: Use a combination of salt, pepper, and your favorite herbs and spices to bring out the flavor of the vegetables.
Cook the vegetables until they're tender-crisp: You don't want them to be mushy, but you also don't want them to be raw. Aim for a slight bite.
Add the cooked pasta to the skillet or pot along with the vegetables: Stir to combine and heat through.
Serve immediately: This dish is best enjoyed fresh and hot.

Conclusion:

This Garlic Veggie Rotini Pasta is a quick, easy, and delicious meal that's perfect for a busy weeknight dinner. It's packed with vegetables and flavor, and it's sure to please the whole family. With a few simple tips, you can make this dish even more flavorful and enjoyable. So next time you're looking for a quick and easy pasta dish, give this Garlic Veggie Rotini Pasta a try. You won't be disappointed!