Garden Fresh Rotini

Wholesome and Easy

This garden-fresh recipe is one of the earliest originals from my kitchen. Italian inspired, it’s a great family meal to tuck a bunch of veggies and nutrition into.  And the family loves it! My kids literally grew up on this all-in-one meal.

Garden Fresh

Our first family garden began when my oldest was five. I believe we’ve had one most years, ever since. Summer Squash and Tomatoes being among the easiest to grow, we’ve usually had a bunch to use up. The idea of involving your kids in gardening to give them a healthy appreciation for vegetables has proven itself repeatedly in our home.  I can’t speak highly enough of it and encourage you to jump in and give it a try!

Pasta!

Throw together a bunch of quickly sauteed and caramelized veggies in with some pasta, basil, and cheese, -what’s not to love?! I add in seasoned ground turkey as well, but it isn’t essential if you don’t prefer meat. Give it a try! If you don’t have garden veggies, take the family out to a thriving Farmer’s Market. It’s a lovely family outing! Allowing children to choose some fruits and veggies is another great way to encourage balanced nutrition.

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Garden Fresh Rotini

A bunch of quickly sauteed and caramelized, garden fresh veggies in with some pasta, turkey, basil, and cheese, -and you've got a delicious, nutritious. all-in-one, family-style meal!

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Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Cook Time

30 minutes

Servings

hearty, adult sized portions MetricUS Imperial

Ingredients

• 3 Tablespoons olive oil divided (see directions)
• 1 large Red Onion slivered
• 2 medium sized Zucchini quartered and cut to bite sized chunks
• 2 medium sized Yellow Crookneck Squash quartered and cut to bite sized chunks
• 2 pounds Ground Turkey
• 4-5 cloves garlic minced
• 1-2 pinches Red Pepper Flakes (optional)
• 1 pound or so Grape Tomatoes or any sized garden Tomato cut in half or if using larger tomatoes, into bite sized chunks
• 8-10 leaves or so Fresh Basil stacked and rolled together, and thinly sliced (chiffinade)
• 2 1/2 Tablespoons Kosher Salt divided (see directions)
• 11/2 teaspoons gound Black Pepper
• 30-32 ounces Canned Crushed Tomatoes
• 1 1/2 pounds Rotini Pasta
• 1 cup salted Pasta Water
• 3/4 pound good quality, Grated Parmesan Cheese

Course Main Dish Cuisine Italian Prep Time 15 minutes Cook Time 30 minutes Servings hearty, adult sized portions MetricUS Imperial Ingredients 3 Tablespoons olive oil divided (see directions) 1 large Red Onion slivered 2 medium sized Zucchini quartered and cut to bite sized chunks 2 medium sized Yellow Crookneck Squash quartered and cut to bite sized chunks 2 pounds Ground Turkey 4-5 cloves garlic minced 1-2 pinches Red Pepper Flakes (optional) 1 pound or so Grape Tomatoes or any sized garden Tomato cut in half or if using larger tomatoes, into bite sized chunks 8-10 leaves or so Fresh Basil stacked and rolled together, and thinly sliced (chiffinade) 2 1/2 Tablespoons Kosher Salt divided (see directions) 11/2 teaspoons gound Black Pepper 30-32 ounces Canned Crushed Tomatoes 1 1/2 pounds Rotini Pasta 1 cup salted Pasta Water 3/4 pound good quality, Grated Parmesan Cheese

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Instructions

1. Gather ingredients. Wash and cut veggies. Set a pasta pot of hot water on low temp stove to keep warm (this step helps the pot come to a boil very quickly when you are ready).

   
2. Add 1 1/2 Tablespoons olive oil to heavy bottomed skillet over medium heat. Add half of the slivered onion to the skillet to sweat. Add half of the cut squash. Add a pinch each of salt and pepper. Remove first half of veggies from pan. Set aside and repeat.

   
3. Remove the second batch of veggies from skillet, set aside together with the first half. In the same skillet, add the ground turkey and minced garlic. Break up turkey into small bite-sized pieces and bits. Season with one Tablespoon of salt and half a teaspoon of pepper. Brown meat until cooked through. Remove from skillet and set aside.

   
4. Bring the pot of water up to a boil and add a tablespoon of salt. Add pasta. While pasta is cooking, quickly add a tablespoon of olive oil to the skillet. Add cut tomatoes to lightly grill. When pasta is cooked to al dente according to package directions, be sure to reserve and set aside one cup of the pasta water before draining. Set cooked pasta aside in calendar.

   
5. Add canned crushed tomatoes to empty pasta pot and set over medium/low heat to warm. Toss all sauteed veggies together with meat. Add chiffonade fresh basil

   
6. Add cooked and drained pasta. Gently toss together.

   
7. Add warmed crushed tomatoes and the cup of reserved pasta water. Gently toss together. Add parmesan cheese one handful at a time, reserving approximately 2/3's of a cup for topping each dish, and gently fold in.

   
8. Serve individual bowls. Top with reserved cheese and enjoy!