One Pot Tomato Parmesan Rotini
Whole wheat pasta cooked right in the sauce delivers maximum flavour.
- 3 Tbsp. (45 mL) all-purpose flour
- ¾ tsp (4 mL) each, salt and dried Italian seasoning
- ¼ tsp (1 mL) pepper
- 3 cups (750 mL) milk
- 2 cups (500 mL) water
- 12 oz (375 g) whole wheat rotini or other short pasta (about 5 ½ cups/1.375 L)
- 2 cups (500 mL) small broccoli florets
- 1 can (19 oz/540 mL) Italian-style stewed tomatoes, drained
- ½ cup (125 mL) freshly grated parmesan cheese
- ¼ cup (60 mL) chopped fresh basil
- Large pot
- Measuring cups and spoons
- Can opener
- Cutting board
- Paring knife
- In a large pot, whisk flour, salt, Italian seasoning and pepper into milk and water; heat over medium-high heat just until steaming, stirring twice.
- Stir in rotini; cover, reduce heat to medium-low and simmer, stirring often, for 10 minutes.
- Stir in broccoli; cover and simmer for about 2 minutes longer or until rotini is almost tender.
- Uncover and cook, stirring gently, for about 3 minutes or until pasta is tender but firm, broccoli is tender-crisp, and sauce is thickened.
- Stir in tomatoes and parmesan; cook, breaking up tomatoes with a spoon, until heated through. Serve sprinkled with basil