Whole Grain Rotini with Cauliflower, Porcini Mushrooms and Fontina

2018-03-21
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This veggie-packed pasta is a great way to show-off the season’s best from the farmer’s market. Other vegetables that would work well in this recipe include: diced eggplant, sliced zucchini or yellow squash, halved cherry tomatoes, shelled edamame and fire-roasted corn.

Instructions

Step 1

Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook as directed on package.

Step 2

Meanwhile, heat oil in large sauté pan on medium-high heat. Add onion and mushrooms; cook 8-10 min. or until edges begin to brown. Increase heat to high.

Step 3

Add carrots and cauliflower; cook 4-5 min. or until tender-crisp. Season to taste with salt and pepper.

Step 4

Add pasta; toss to combine with vegetables. Remove from heat; sprinkle with cheese before serving.

Ingredients

  • 3 pounds Barilla Whole Grain Rotini
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion, diced
  • 6 cups porcini mushrooms, chopped
  • 1 medium carrot, cut into 1/4-inch slices on bias
  • 2 medium heads cauliflower, trimmed, cut into small florets
  • Kosher salt and ground black pepper
  • 6 ounces shredded Fontina cheese
Recipe Type:

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  • Whole Grain Rotini
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 270
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 313mg
13%
Total Carbohydrate 44g
15%
Dietary Fiber 7g
28%
Sugars 3g
Protein 10g
20%

Vitamin A 10%
Vitamin C 22%
Calcium 5%
Iron 9%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.