Whole Grain Rotini with Pomodoro Sauce

Whole Grain Rotini with Pomodoro Sauce

Serves: 6
 
This delicious dish is wholesome and satisfying, thanks to a generous helping of protein, low-glycemic carbs and fiber.
Ingredients
  • 1 PACKAGE (13.25 OZ) WHOLE GRAIN ROTINI, UNCOOKED
  • 1 TBSP EXTRA VIRGIN OLIVE OIL
  • ¼ ONION, DICED FINELY
  • 3 CLOVES GARLIC, MINCED
  • 1 – 28 OZ CAN DICED TOMATOES
  • ¼ TSP SMOKED PAPRIKA
  • ½ C FRESH BASIL LEAVES, CHOPPED (OR 1 TSP DRIED)
  • 3 OZ PLANT-BASED PARMESAN CHEESE, GRATED
  • OPTIONAL: FRESHLY GROUND BLACK PEPPER OR SEA SALT
 
Instructions
  1. BRING A LARGE POT OF WATER TO BOIL. ADD ROTINI AND COOK FOR ABOUT 10 MINUTES, UNTIL AL DENTE. DRAIN.
  2. WHILE PASTA IS COOKING, HEAT 1 TBSP EXTRA VIRGIN OLIVE OIL IN A LARGE SKILLET OR SAUTÉ PAN.
  3. ADD ONION AND GARLIC AND SAUTÉ FOR ABOUT 8 MINUTES, UNTIL SOFT.
  4. WHILE ONIONS ARE COOKING, PLACE CANNED TOMATOES (WITH LIQUID) IN A BLENDER AND PULSE FOR 2-3 SECONDS ONLY, TO PROVIDE FOR A SMOOTH, YET LUMPY MIXTURE.
  5. ADD TOMATOES AND SMOKED PAPRIKA TO THE ONION MIXTURE, AND HEAT UNTIL BUBBLY. ADJUST SEASONINGS AS DESIRED.
  6. TO SERVE: PLACE DRAINED, HOT PASTA ON A LARGE SERVING PLATTER (OR INDIVIDUAL DINNER PLATES); TOP WITH POMODORO SAUCE, FRESH BASIL LEAVES, AND SLIVERED PARMESAN OR ASIAGO CHEESE.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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French Wild Rice Vegetable Soup

French Wild Rice Vegetable Soup

Serves: 6
 
This hearty soup is the perfect accompaniment for a sandwich or salad any time of the year. Packed with the health benefits of tomatoes, it will be sure to keep your spirit up all winter long.
Ingredients
  • 5 CUPS WATER
  • 1 14.5 OZ CAN DICED TOMATOES
  • 1 CUBE VEGETABLE BUILLION
  • 2 CLOVES GARLIC, MINCED
  • ½ CUP UNCOOKED WILD RICE
  • 1 MEDIUM CARROT, SLICED
  • 1 SMALL ZUCCHINI, SLICED
  • 1 CUP SLICED LEEKS
  • 1 TSP HERBES DE PROVENCE (SEASONING BLEND)
  • DASH BLACK PEPPER
 
Instructions
  1. PLACE ALL INGREDIENTS IN A LARGE POT.
  2. COVER WITH A TIGHT LID AND BRING TO A BOIL.
  3. REDUCE HEAT TO A SIMMER AND COOK FOR ABOUT 1 HOUR, UNTIL WILD RICE AND VEGETABLES ARE TENDER.
  4. MAY NEED TO ADD ADDITIONAL WATER TO REPLACE WATER LOST IN EVAPORATION. SHOULD MAKE A THICK, HEARTY SOUP.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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