Rotini With Tuna Broccoli And Tomatoes Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.

Steps:

• Preheat oven to 350°F.
• Boil the pasta following the instructions on the package.
• Drain the pasta, then return it to the pot and mix in the Cream of Mushroom soup, tuna, half of the parmesan cheese, and about 2/3 of the cheddar cheese.
• Pour the mixture into a 9x13 glass dish, then sprinkle the remaining cheeses and bread crumbs over the top.
• Cook at 350°F for 15 minutes, then (optionally) turn on the broiler for a couple minutes to brown the top, watching it closely to make sure it doesn't burn.

Steps:

• Boil Rotini noodles according to package directions.
• Rinse in cold water to cool.
• Blend thoroughly tuna, mayonnaise, vegetable soup mix, carrots, celery and black olives.
• Serve immediately, or place in refrigerator to cool and serve cold.
• If refrigerated for a couple hours, you may need to add more mayo or a little milk to make this creamy.
• Enjoy!

Steps:

• 1. If using fresh tuna heat broiler and cover broiler pan with aluminum foil. 2. Boil water for rotini. 3. If broccoli is whole trim off stems and cut heads into flowerettes. 4. If using canned tuna drain. 5. Cut tomatoes into large chunks. 6. If using fresh tuna broil for about 3 to 5 minutes on each side, depending on thickness, turning once. Cut into small chunks. 7. Cook rotini about 6 minutes. 8. Chop fresh basil, oregano and sliced onion. 9. Cook raw broccoli flowerettes by adding to pot of rotini for the final 2-3 minutes of cooking time. Drain rotini and broccoli. 10. Beat together oil and vinegar and stir in herbs and onion; add pepper to taste. 11. Combine dressing with rotini, tuna, broccoli and tomatoes. 12. Cut cheese into small cubes and add. Serve with crusty bread. (2 servings)