Rotini With Fresh Tomatoes, Basil And Parmesan
|Rotini||1⁄4 Pound (Corkscrew Shape / Any Tubular Pasta)|
|Vegetable oil/Margarine||2 Tablespoon|
|Green onions||4 , chopped|
|Coarsely chopped tomatoes||4|
|Garlic||3 Clove (15 gm), minced|
|Cooked ham strip/Turkey / chicken||1 Cup (16 tbs) (Or Cubes)|
|Coarsely chopped parsley||1 Cup (16 tbs)|
|Coarsely chopped fresh basil/5 milliliter dried||1⁄4 Cup (4 tbs)|
|Grated parmesan||1⁄2 Cup (8 tbs)|
In large pot of boiling water, cook pasta until al dente (tender but firm); drain.
(If sauce isn't ready, rinse pasta under warm water for a few seconds to prevent it sticking together.) Meanwhile, in large heavy saucepan or Dutch oven, heat oil over high heat.
Add onions, tomatoes and garlic; cook, stirring, for 2 to 3 minutes or until tomatoes are just heated through but still hold their shape.
Stir in rotini, ham (if using), parsley, basil and Parmesan.
Reduce heat to medium; cook, stirring gently, for about 2 minutes or until heated through.
Season with salt and pepper to taste.