One-Pot Tomato Romano Rotini
| 2 tbsp |
all-purpose flour |
¾ tsp |
salt |
| ¼ tsp |
pepper |
375 gr |
whole wheat rotini |
| 540 gr |
tomates étuvées à l'italienne, égouttées |
½, cup |
freshly shredded Thornloe Romano cheese |
| 2 cups |
water |
2 cups |
Milk |
| 2 cups |
whole wheat rotini |
¼ cup |
chopped fresh basil |
Directions:
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.