Indulge in a symphony of flavors with our tantalizing Rotini with Zucchini and Tomatoes recipes. This delectable pasta dish features a vibrant medley of fresh zucchini, juicy tomatoes, aromatic herbs, and a touch of creamy cheese. From the classic Rotini with Zucchini and Tomatoes to a delightful One-Pot Rotini with Zucchini and Tomatoes, our collection offers a range of options to suit your preferences and culinary skills. Each recipe is carefully crafted to deliver a satisfying and flavorful meal, perfect for a quick weeknight dinner or a leisurely weekend brunch.
Here are our top 9 tried and tested recipes!
ZUCCHINI ROLLATINI
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
- Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
- Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
- Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
- While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
- Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.
BARILLA® WHOLE GRAIN ROTINI WITH ZUCCHINI & PARMIGIANO CHEESE
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Barilla® Whole Grain Rotini with Zucchini & Parmigiano Cheese for a delicious meal!
Provided by Barilla
Categories Whole Grain
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil.
- Heat olive oil in a medium skillet, add garlic and sauté for 2 minutes.
- Season zucchini with sea salt. Add zucchini to the skillet and sauté for an additional 2 minutes.
- Add cherry tomatoes and sauté until skins are slightly blistered and the tomatoes are heated through, about 2 minutes.
- Cook pasta according to package directions.
- Drain pasta, add to the skillet, and toss with basil and cheese.
ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
EASY ZUCCHINI-TOMATO SIDE DISH
This quick and easy vegetable dish can be served as a side or as a vegetarian main with rice or pasta. I could eat it all by myself, but I put down 2 servings.
Provided by mooku007
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 11.7 g, Fat 13.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 117.9 mg, Sugar 6.3 g
BARILLA ROTINI WITH ZUCCHINI, CHERRY TOMATOES & RICOTTA SALA
I found this on the back of a box of Barilla Rotini Pasta. We lilked it so I am posting iit. I added 3 ribs of celery sliced, 1 medium green bell pepper chopped, sliced black olives and petitte diced tomatoes in juice. But it is very good the way it was and that is the way I posted it. You can add whatever your family likes to your own tastes. If you cannot find Barilla pasta in your area, just use your favorite curly, twisty pasta. We like the Barilla brand because it always cooks perfectly and is never mushy or "fall apart."
Provided by OceanLuvinGranny
Categories One Dish Meal
Time 27m
Yield 1 skillet, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil.
- In a large skillet, heal half of the oil and saute' shallots for 3 minutes.
- Add zucchini and season with salt and pepper. Saute for 3 minutes.
- Stir in tomatoes and cook for 2 additional minutes.
- Cook pasta according to pkg. directions.
- Drain and toss with sauteed ingredients in skillet.
- Stir in remaining oil and topo with the ricotta salata cheese before serving.
Nutrition Facts : Calories 574.8, Fat 15.6, SaturatedFat 2.2, Sodium 17.3, Carbohydrate 91.9, Fiber 5.5, Sugar 7.3, Protein 16.6
ROTINI WITH ZUCCHINI AND TOMATOES
This is a fresh, easy and healthy meal that goes together very quickly. I serve with a small tossed salad.
Provided by Canadian Jane
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rotini according to package directions.
- Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through.
- Season to taste with salt and pepper (and crushed red pepper if you wish).
- Toss rotini with vegetable mixture and served topped with cheese.
ZUCCHINI ROLLATINI
To make this dish vegetarian, simply omit the prosciutto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Zucchini Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Season zucchini slices on both sides with salt and pepper. Heat a large skillet over medium-high heat. Blot moisture from zucchini. Swirl oil into skillet and cook zucchini in 2 single-layer batches, adding more oil between batches as needed, until golden brown, about 2 minutes on each side.
- Top each strip of zucchini with a piece of prosciutto torn to fit, a slice of cheese cut to fit, and 2 basil leaves. Roll each stack into a pinwheel and spear with a toothpick to hold together. 3. Place tomato sauce in an 8-inch-diameter baking dish (or divide among four 3 1/2- or 4-inch-diameter ramekins). Place rollatini (a pinwheel side down) side by side in dish and remove toothpicks. Bake until cheese is bubbling, 10 to 12 minutes. Before serving, garnish rollatini with basil.
ZUCCHINI ROTINI
I found this in Prevention Magazine. It's easy and tastes great! Serve with a salad and you've got a light summer meal.
Provided by Lizzybob
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Prepare rotini per package directions. Drain and set aside.
- In a small baking dish, combine cottage cheese and Italian seasoning.
- Stir in rotini, zucchini, and tomatoes.
- Sprinkle with mozzarella cheese.
- Microwave on high 3 minutes to warm through or broil 5 minutes until bubbly (I baked mine for about 20 minutes on 350°F).
- Note: I used a can of tomatoes with sweet onions.
Nutrition Facts : Calories 146.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 5.1, Sodium 296.8, Carbohydrate 20.5, Fiber 3.3, Sugar 6.7, Protein 15.8
TOMATO SAUCE WITH ROTINI
Provided by Marian Burros
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cut tomatoes into large chunks; remove seeds. Put one-fourth of the tomatoes, oregano, parsley, garlic, basil, olive oil and black pepper in food processor or blender and blend until smooth. Set aside and repeat until all ingredients are used; combine and either set aside or refrigerate several hours or overnight.
- Cook rotini according to package instructions until al dente in one or two pots of boiling water. Drain and serve while piping hot, with sauce either at room temperature or cold.
- Pass the cheese around.
Nutrition Facts : @context http, Calories 960, UnsaturatedFat 19 grams, Carbohydrate 141 grams, Fat 29 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 8 grams, Sodium 414 milligrams, Sugar 11 grams
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and prevent any scrambling during the cooking process.
- Use Fresh Vegetables: Fresh zucchini and tomatoes will give your rotini dish the best flavor. If you can, try to buy them from a local farmer's market or grocery store.
- Cook the Zucchini and Tomatoes Properly: Zucchini and tomatoes should be cooked until they are tender but still have a little bit of bite to them. Overcooking them will make them mushy.
- Use a Good Quality Olive Oil: Olive oil is a key ingredient in this dish, so make sure you use a good quality one. Extra virgin olive oil is the best choice.
- Season to Taste: Don't be afraid to adjust the seasonings in this dish to your own liking. Add more salt, pepper, or garlic powder if you think it needs it.
Conclusion:
Rotini with zucchini and tomatoes is a simple but delicious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own liking. With its fresh vegetables and flavorful sauce, this dish is sure to be a hit with your family and friends.
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