Rotini With Green Beans Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite Rotini With Green Beans using this recipe. The flavor of Pasta makes this dish all the more appetizing. This Rotini With Green Beans is a perfect Side Dish. There is no bigger sin than reading this recipe of Rotini With Green Beans and not trying it out.
Ingredients
1/2 cup chopped onion
1 cup minced celery
4 tablespoons olive oil
1 can tomato bits
1 can mushrooms, drained
1/4 cup dry white wine
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
2 pkgs. frozen green beans or mixed vegetables, cooked, drained
1 can water chestnuts, drained, thinly sliced
6 cups water
1 teaspoon salt
1 tablespoon vegetable oil
2 cups rotini or tortellini, uncooked
1 cup shredded mozzarella cheese
Directions
Butter a 2 quart casserole; set aside.
In a medium saucepan, saute' onion and celery in olive oil until golden.
Stir in tomato bits, mushrooms, wine, parsley, 1/2 teaspoon salt, oregano, thyme and pepper.
Cover and simmer 10 minutes.
Add green beans or mixed vegetables.
Cover and cook 5 minutes longer.
Stir in water chestnuts.
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and vegetable oil.
Gradually add rotini or tortellini, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Drain.
Arrange pasta in bottom of prepared casserole.
Sprinkle with mozzarella cheese.
Spread with green bean or mixed vegetable mixture.
Cover and place in cold oven.
Set temperature control at 350°F (175°C).
Bake 15 minutes.
Serve immediately.
Makes 6 to 8 servings.
In a medium saucepan, saute' onion and celery in olive oil until golden.
Stir in tomato bits, mushrooms, wine, parsley, 1/2 teaspoon salt, oregano, thyme and pepper.
Cover and simmer 10 minutes.
Add green beans or mixed vegetables.
Cover and cook 5 minutes longer.
Stir in water chestnuts.
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and vegetable oil.
Gradually add rotini or tortellini, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Drain.
Arrange pasta in bottom of prepared casserole.
Sprinkle with mozzarella cheese.
Spread with green bean or mixed vegetable mixture.
Cover and place in cold oven.
Set temperature control at 350°F (175°C).
Bake 15 minutes.
Serve immediately.
Makes 6 to 8 servings.
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