Rotini Recipes

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Fusilli Pasta with Roasted Butternut Squash Recipe

Pasta is always a hit in my home. This time, I paired fusilli with roasted butternut squash, fresh edamame soybeans and creamy eggplant. The sauce is made from puréed grilled eggplant mixed with cream cheese, onions and garlic. The winter squash gives more body and a deep orange color to the dish, and of course a pleasant sweetness.

My poor husband caught a bad cold that kept him in bed all weekend. I've been taking good care of him, feeding him comfort food and lots of fluids. Even though it might not cure his cold, this creamy pasta dish will cheer him up a little!


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Grilled Vegetable Summer Pasta Salad Recipe Recipe

After the pool party we recently hosted, we had lots of leftover grilled vegetables. Pasta salads are a great way to make use of leftover veggies, so today I prepared some for the family. It was really easy; all I needed to do was boil some pasta and add some salad dressing to it.

This time around I made a spicy salad dressing that I drizzled over fusilli pasta, roasted bell peppers, grilled eggplant, grilled Portobello mushrooms and sun-dried tomatoes. This meal met everyone's diet, except for my father-in-law who's allergic to mushrooms (no meat, not nuts, no eggs), so I placed the grilled mushrooms on the side.


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Tuna Pasta Salad Recipe Recipe

Tuna Pasta Salad Recipe

08.19.10 by Jackie

Tuna pasta salad is one of the easiest school lunches of all times. The pasta salad can be prepared a day in advance; I usually prep the ingredients the day before and assemble the salad the next morning. All you need is mayonnaise, tuna, boiled pasta (I used fusilli) and various grilled vegetables.

Back to school lunches have never been that easy! Fusilli pasta have a fun look and the corkscrew curl in the center traps the mayonnaise so you get a creamy pasta salad. This one dish makes a balanced meal for kids in your life.


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Tri-Color Fusilli Pasta with Mascarpone Tomato Sauce Recipe

I just discovered over the weekend the new KitchenAid fusilli pasta maker attachment at Williams Sonoma in the Valley Fair Mall, in San Jose, CA. It looks amazing; I had no clue that fusilli could be made at home. Well, I didn't buy the attachment, but it gave me the idea of making the corkscrew-shaped pasta dish. I used store-bought tri-color fusilli. I find the color to be very playful. The red color is made from beet juice and the green one from spinach juice instead of using regular water in the dough.

Pasta to me is a natural comfort food. To give this dish a heartier feel, I paired the pasta with a creamy mascarpone homemade tomato sauce. The tomatoes are Brandywines from our garden. They are big, bright red and -most important- so sweet. The girls helped me make the sauce; I think it's always more satisfying for them to eat food they helped prepare.


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