Type what you have

Ingredients

• ✓ rotini pasta
• spinach
• garlic
• olive oil
• tomato

Instructions

1. 1 Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. 3 Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.

By Phoenix2099

Ingredients

• ✓ rotini pasta
• ground beef
• onion
• spaghetti sauce
• pepperoni sausage
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
4. 4 Bake in preheated oven for 30 minutes, until cheese is melted and golden.

By ATHIELEN

Ingredients

• ✓ rotini pasta
• butter
• chicken breast
• garlic
• black pepper
• basil
• heavy cream
• parmesan cheese

Instructions

1. 1 In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
2. 2 Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
3. 3 Toss drained pasta with basil sauce and serve immediately.

By Stacey Adkins

Ingredients

• ✓ rotini pasta
• chicken breast
• cream of mushroom soup
• water
• mixed vegetable

Instructions

1. 1 In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.
2. 2 Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done, stirring often.

By Joni Sorsen

Ingredients

• ✓ rotini pasta
• chicken chunk
• mozzarella cheese
• marinara sauce
• bread crumb

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Stir together cooked rotini, chicken, and mozzarella cheese in a large casserole dish.
4. 4 Pour marinara sauce over pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese is melted, about 35 minutes.
6. 6 Serve and enjoy.

By morgens_aunt

Ingredients

• ✓ rotini pasta
• cream of chicken soup
• broccoli
• chicken
• skim milk
• garlic powder
• black pepper
• cheddar cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
2. 2 Preheat an oven to 375 degrees F (190 degrees C).
3. 3 In a bowl, mix soup, broccoli, chicken, and milk. Season with garlic powder and pepper. Transfer to a baking dish and top with Cheddar cheese.
4. 4 Cover and bake 20 minutes in the preheated oven. Remove cover and continue baking 10 minutes, until bubbly.

By jenbee

Ingredients

• ✓ rotini pasta
• olive oil
• kale
• garlic powder
• garlic salt
• chipotle pepper powder
• vegetable broth
• cannellini bean
• mexican cheese blend

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
3. 3 Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
4. 4 Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

By Tracy McKibben

Ingredients

• ✓ rotini pasta
• sweet sausage
• onion
• tomato
• beef broth
• water
• salami

Instructions

1. 1 In a heavy pot over medium heat cook crumbled sausage and onions and drain well.
2. 2 Stir in tomatoes, broth, water, and salami, heat to a boil. Reduce heat, cover, and simmer 15 minutes.
3. 3 Add rotini, and simmer 15 minutes more or until pasta is done.

By Vicky Young

Ingredients

• ✓ rotini pasta
• butter
• chicken breast
• onion
• mushroom
• green pea
• milk
• cheddar cheese soup
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
2. 2 Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
3. 3 Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

By Michelle W

Ingredients

• ✓ rotini pasta
• broccoli
• vegan mayonnaise
• olive
• dill pickle
• tomato
• dill pickle juice
• dill
• dill
• mustard

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
2. 2 Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

By Charley

Ingredients

• ✓ rotini pasta
• walnut
• olive oil
• garlic
• purple cauliflower
• kosher salt
• balsamic vinegar
• red pepper flakes
• rosemary
• kosher salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
2. 2 Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
3. 3 Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
4. 4 Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
5. 5 Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
6. 6 Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
7. 7 Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.

By schnitzell

Ingredients

• ✓ rotini pasta
• ground turkey
• shallot
• garlic
• italian seasoning
• carrot
• zucchini
• marinara sauce
• milk
• cream cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to get hot, then add turkey, shallot, garlic granules, and Italian seasoning. Cook, breaking up turkey until crumbly and browned, about 5 minutes. Cancel Saute mode. Level out turkey mixture. Spread the carrots and zucchini over the top.
3. 3 Mix marinara sauce and milk together. Pour over the vegetables. Place cream cheese on top. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Drain pasta. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add drained pasta and stir to combine.

By thedailygourmet

Ingredients

• ✓ rotini pasta
• marinara sauce
• water
• pizza sauce
• milk
• meatball
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Stir rotini, marinara sauce, water, pizza sauce, and milk together in a bowl. Pour into a deep baking dish; pasta should be completely submerged in sauce. Cover dish tightly with foil.
3. 3 Bake in the preheated oven for 20 minutes; uncover and arrange meatballs on top, pushing them partially into pasta and sauce; cover tightly with foil.
4. 4 Bake until pasta is tender yet firm to the bite, 20 to 30 minutes more.
5. 5 Uncover; sprinkle with Parmesan cheese; return to oven for 5 minutes. Remove and let cool 5 minutes before serving.

By LaDonna Langwell

Ingredients

• ✓ rotini pasta
• salt
• olive oil
• red bell pepper
• green bell pepper
• gouda cheese
• parsley
• lemon balsamic vinegar
• soybean oil
• dill
• garlic salt

Instructions

1. 1 Bring a large pot of water to a boil; add rotini, salt, and olive oil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta, rinse with cold water, and transfer to a large bowl.
2. 2 Add red bell pepper, green bell pepper, Gouda cheese, and parsley to rotini.
3. 3 Pour balsamic vinegar in a small bowl. Add soybean oil in a small stream, whisking constantly until mixture emulsifies. Mix in dill and garlic salt. Slowly drizzle just enough of the vinaigrette over the pasta mixture until the pasta glistens. You may not need all of the vinaigrette, so store any leftovers for another use.

By Allrecipes Member

Ingredients

• ✓ rotini pasta
• alfredo sauce
• salmon fillet
• lemon
• vinegar
• basil
• parsley
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
2. 2 Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
3. 3 Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
4. 4 Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
5. 5 Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

By DELILAH_DILLON

Ingredients

• ✓ rotini pasta
• turkey sausage
• pasta sauce
• cottage cheese
• black olive
• mozzarella cheese
• pepperoni

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. 3 Cook sausage in a skillet over medium heat until evenly browned.
4. 4 Combine cooked pasta, sausage, and pasta sauce in the prepared casserole dish. Mix cottage cheese, olives, and mozzarella cheese in a bowl; spoon over sausage and pasta mixture. Top with pepperoni slices.
5. 5 Bake in the preheated oven until bubbly and lightly browned on top, about 25 to 30 minutes.

By CKROPER

Ingredients

• ✓ rotini pasta
• sauerkraut
• onion
• mushroom
• butter
• cream of mushroom soup

Instructions

1. 1 Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
4. 4 Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

By Bea Gassman

Ingredients

• ✓ rotini pasta
• olive oil
• chicken breast
• onion powder
• garlic
• salt
• black pepper
• chicken broth
• all-purpose flour
• cheddar cheese
• tomato
• heavy cream
• butter
• hot sauce
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
4. 4 Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
5. 5 Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
6. 6 Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

By Heather T

Ingredients

• ✓ rotini pasta
• butter
• sweet onion
• tomato soup
• hot dog
• corn
• dill pickle relish
• yellow mustard

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Meanwhile, melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes.
4. 4 Transfer onions to a large bowl and mix in pasta, tomato soup, hot dogs, corn with juice, dill pickle relish, and yellow mustard.
5. 5 Pour mixture into a baking dish.
6. 6 Bake in the preheated oven until bubbling and top is lightly browned, about 1 hour.

By milfnut2002

Ingredients

• ✓ rotini pasta
• olive oil
• green bell pepper
• broccoli
• carrot
• crabmeat
• black olive
• sweet onion
• mayonnaise
• balsamic vinaigrette salad dressing
• herb seasoning
• black pepper
• cherry tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and add to a large bowl with extra-virgin olive oil. Stir well, and refrigerate, about 30 minutes, while preparing the other ingredients.
2. 2 Combine bell pepper, broccoli, carrots, crabmeat, olives, and onion in a bowl. Add to pasta.
3. 3 Stir together mayonnaise, balsamic vinaigrette, Italian seasoning, and black pepper for the dressing in a small bowl and pour over the pasta salad. Mix to combine. Garnish with cherry tomatoes and serve at room temperature or chilled.

By Bibi

Ingredients

• ✓ rotini pasta
• ground beef
• onion
• salt
• black pepper
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
2. 2 Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
3. 3 In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
4. 4 In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.

By Samantha Czajka

Ingredients

• ✓ rotini pasta
• garlic
• olive oil
• parsley
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain.
2. 2 Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.

By A NAN

Ingredients

• ✓ rotini pasta
• broccoli
• garlic
• olive oil
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 In a large pot, cook broccoli in boiling water until tender. Drain broccoli, but reserve cooking water.
2. 2 Reusing broccoli cooking water, cook rotini pasta until al dente. Drain and remove pasta.
3. 3 In a large pot, saute the garlic in the olive oil. Add the cooked pasta, broccoli, grated Parmesan cheese and toss together. If desired, add salt and pepper to taste.

By Maria Magee

Ingredients

• ✓ rotini pasta
• ground beef
• onion
• thyme
• salt
• black pepper
• garlic powder
• tomato sauce
• brown sugar
• worcestershire sauce
• zucchini
• corn

Instructions

1. 1 Heat a 12-inch nonstick skillet over medium heat. Add ground beef and onion. Cook, stirring occasionally, until beef is brown, 8 to 10 minutes. Add thyme, salt, pepper, and garlic powder. Drain meat.
2. 2 Pour in tomato sauce, brown sugar, and Worcestershire. Stir in zucchini, pasta, and corn; bring to a boil. Reduce heat slightly. Cover and simmer, stirring occasionally, until pasta is tender, about 15 minutes.

By Lori

Ingredients

• ✓ rotini pasta
• vegetable oil
• onion
• bacon
• salt
• pepper
• tomato soup
• cheddar cheese
• milk

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

By Jayne

Ingredients

• ✓ rotini pasta
• olive oil
• onion
• garlic
• imitation crabmeat
• half and half
• parsley
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil.
2. 2 At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
3. 3 When the water boils, add rotini and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. 4 While the pasta is cooking, add half-and-half and parsley to crab sauce; stir and bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
5. 5 Drain pasta.
6. 6 Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

By Chef Chevy

Ingredients

• ✓ rotini pasta
• vegetable oil
• chicken breast
• onion
• garlic
• salt
• black pepper
• all-purpose flour
• chicken broth
• almond milk
• basil
• oregano
• nutmeg
• parmigiano-reggiano cheese
• greek yogurt

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Add chicken, onion, and garlic. Season with salt and black pepper, and cook until lightly browned and chicken is no longer pink, 5 to 7 minutes. Sprinkle flour over chicken. Stir and cook for 1 minute. Pour in chicken broth and almond milk. Season with basil, oregano, and nutmeg. Stir to combine.
2. 2 Mix in rotini pasta and bring mixture to a boil over medium-high heat. Cover, reduce heat to low, and cook until sauce is slightly thickened and pasta is cooked, about 10 minutes, stirring occasionally.
3. 3 Remove from heat and stir in Parmesan cheese and Greek yogurt. Season with additional salt and black pepper to taste. Mixture will thicken as it cools. Serve topped with additional Parmesan cheese, if desired.

By Kim

Ingredients

• ✓ rotini pasta
• vegetable broth
• lentil
• salt
• bay leaf
• olive oil
• red onion
• thyme
• oregano
• salt
• black pepper
• vegan sausage
• kale
• nutritional yeast

Instructions

1. 1 Bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.
2. 2 As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, then return to the pot, and stir in the lentils, and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.

By girlandagun

Ingredients

• ✓ rotini pasta
• butter
• margarine
• all-purpose flour
• milk
• cheddar cheese
• green pea
• corn kernel
• tuna
• salt
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
2. 2 Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
3. 3 Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

By JODIE6

Ingredients

• ✓ rotini pasta
• zucchini
• olive oil
• garlic
• red pepper flakes
• parsley
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Fill a medium saucepan with lightly salted water. Add zucchini and bring to a boil; cook until zucchini is tender, about 3 minutes. Drain.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes in hot oil until fragrant. Add zucchini and parsley. Cook, stirring occasionally, until parsley is wilted.
4. 4 Add pasta and toss until well combined. Sprinkle with cheese. Season with salt and pepper.

By Ellen C