There’s a new sauce on the scene—it’s lean, mean, and vibrant green. This post was created in partnership with Barilla®. Attach a thermometer to the pan with the tip of the probe submerged in the oil but not touching the bottom. Cut the finished zucchini into bite sized pieces. Thanks for this recipe! Grill for about 10 minutes. I can’t wait for hubby to try it later at dinner! Add the black pepper, red pepper flakes, pecorino romano, parmesan, basil, and mint. Topped with freshly grated lime zest and crispy zucchini slices, this innovative recipe is a colorful companion to any side dish that you decide to make from our cookbook (hint hint). I’m not a big fan of gorgonzola crumbled on a salad, but in the sauce it is different. This site uses Akismet to reduce spam. Performance & security by Cloudflare, Please complete the security check to access. I am a big fan of cheese, any cheese. We admire their passion and dedication to creating some of Italy’s greatest products over the last 140 years. Toss rotini with vegetable mixture and served topped with cheese. Zucchini Rotini with Pecorino and Fresh Herbs Serves 4 to 6. Sprinkle the chicken breasts with seasoned salt and grill till done, then slice. This meal looks like traditional pasta but you are getting all the benefits of eating lentils. . Add the diced zucchini and salt and toss to combine. If you try it with feta, let me know how you liked it! I also used homemade seasoned salt in this dish. Mix the drained pasta, chicken, zucchini, tomatoes, basil and sauce together in a bowl and serve. I notice you use the frozen chicken tenders – do you thaw your chicken breasts prior to grilling? Serves 4 to 6, For the pasta: Lately, I’ve found it in the regular cheese section near the dairy section. Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted. Pasta: I prefer short cut pasta like fusilli or rotini in this recipe (it makes easier to catch pasta and veggies in the same bite! When done, reserve about a cup of the cooking water, then drain the pasta. I loved the gargonzola! This sounds and looks sooo delicious!! 1/4 cup (6 g) fresh mint leaves This was a great dish! Do you think it would taste good with Feta? But I have never tried Gorgonzola . I did add extra parmesan, as the sauce was a bit thin… then a dash of lime juice (was out of lemon) but over all a really great blend! Meggan, I sometimes thaw them part way. All opinions are our own. grated lime zest, for garnish. mmmm. Melt the butter in a skillet. Andrea, I think feta would work, but it will be different. If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. Have a great week! 1/8 to 1/4 teaspoon red pepper flakes Cloudflare Ray ID: 5f87f44f6f2f9710 ), but any pasta will work just fine. I am a teacher, and I have already sent your website to all of my teacher friends. Leslie, they used to have the Gorgonzola in the cheese case near the deli where they sell cheese balls and things. red lentil ROTINI with zucchini SAUCE (gluten free) This is an amazing, veggie meal made from 100% lentil flour plus creamy zucchini sauce. 16 ounces (454 g) Barilla Rotini Pasta I used shrimp and aspargus instead of chicken and zuchini–it was so yummy-great suggestion. Thanks so much Marialuisa! But they are usually at least partly frozen when I put them on, especially if they are tenders. It is a wholesome nutrient-rich meal for everybody. We have made it twice now and really enjoy it! Enjoy! Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Another way to prevent getting this page in the future is to use Privacy Pass. We hope you love the pasta! Set a wide, deep skillet over medium heat, and when hot, add the olive oil. Your taste buds will thank you. […] chicken and pasta ktlongworth 9:28 pm Garden Rotini with Grilled Zucchini and Chicken (from Eat at Home) […]. Okay…yummy!!! I made this the other night but tweaked it based on what I had in the house. Love for both I’m going to make this for sure!!! Please make this soon. Brush the zucchini with olive oil and sprinkle with seasoned salt. ; Zucchini: I cut my zucchini vertically into 4 quarters and then into slices.You can simply slice or dice them, just keep more or less the same size. 1 medium zucchini (200 g), sliced into 1/8-inch rounds and patted dry. 1/4 teaspoon freshly ground black pepper For more pasta inspiration, check out some of these other delicious recipes that we created with Barilla this year. Have you heard the word? Filed Under: Main Dish, Pasta Tagged With: basil, butter, Chicken, garlic, gorgonzola, half & half, Italian, parmesan, Pasta, seasoned salt, tomatoes, zucchini. Melt the butter in a skillet. This was so very delicious. I also grilled the tomato’s. If you haven’t made any of it yet, please take a couple minutes to stir a batch together. Remove the pan from heat and carefully transfer the cooked vegetables to a blender. It’s been a pleasure partnering with Barilla this year. Season to taste with salt and pepper (and crushed red pepper if you wish). This recipe is gorgeous!!!! She said she ate some cold before she realized it was meant to be served hot, but it tasted good both ways.


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