One-Pot Tomato Romano Rotini
| 3 tbsp (45 ml) |
all-purpose flour |
2 cups (500 ml) |
water |
| 3⁄4 tsp (4 ml) |
each, salt and dried Italian seasoning |
2 cups (500 ml) |
milk |
| 1⁄4 tsp (1 ml) |
pepper |
2 cups (500 ml |
small broccoli florets |
| 12 oz (375 g) |
whole wheat rotini |
1⁄4 cup (50 ml) |
chopped fresh basil |
| 1 can (19 oz/540 ml) |
Italian-style stewed tomatoes, drained |
|
| 1⁄2 cup (125 ml) |
freshly shredded Thornloe Romano cheese |
|
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 min. Stir in broccoli; cover and simmer for about 2 min longer or until rotini is almost tender.
Uncover and cook, stirring gently, for about 3 min or until pasta is tender but firm, broccoli is tender-crisp and sauce is thickened. Stir in tomatoes and shredded Thornloe Romano; cook, breaking up tomatoes with a spoon, until heated through. Serve sprinkled with basil.
