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When I saw the recipe for Fusilli with Caramelized Spring Onions and White Wine sitting in my "Recipes to Make" folder (an actual folder, mind you, not one on the computer--I am old school like that), I thought I'd add it to my meal plan because I had everything on hand for it except the onions. When I went to write up my meal plan post, I noticed that the recipe had pretty mediocre reviews online, with readers commenting that the dish was bland and flavorless. Oh, what to do!
I had already done my shopping for the week, so it was too late to make something else. Instead, I decided to change the recipe--I added everything I could find in the pantry to give this pasta dish a big boost in flavor. I could have gone the easy route and doused this with massive amounts of cheese, but I opted to add ingredients that pack a lot of flavor into a small amount of calories and fat, making this Mediterranean-Style Rotini recipe both delicious and healthy.
Recipe
Mediterranean-Style Rotini with Toasted Garlic Panko
A filling-yet-light Mediterranean-inspired pasta dish adapted from Cooking Light's Fusilli with Caramelized Spring Onions and White Wine.
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Prep Time: 30 minutes minutes
Total Time: 30 minutes minutes
Course: Main Course
Cuisine: American, Mediterranean
Diet: Vegetarian
Keyword: how to make rotini, Mediterranean-Style Rotini, Mediterranean-Style Rotini with Toasted Garlic Panko, Rotini with Toasted Garlic Panko, vegetarian pasta recipe
Servings: 4 servings
Calories: 387kcal
Author: Oh My Veggies
Ingredients
- ½ cup panko
- 2 tablespoons olive oil divided
- 2 teaspoons minced garlic divided
- ½ teaspoon kosher salt divided
- 2 cups thinly sliced sweet onions like Vidalia or Walla Walla--about 1 pound
- ½ cup dry white wine
- ¼ cup vegetable broth
- ¼ cup kalamata olives pitted and quartered
- 1-14 oz. can small artichoke hearts drained and quartered
- ¼ cup basil leaves torn
- ¼ cup sun-dried tomatoes thinly sliced
- 8 ounces uncooked rotini
- ¼ teaspoon Black Pepper
US Customary - Metric
Instructions
Preheat oven to 375 degrees.
Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375 degrees for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
Heat a large skillet over medium-low heat. Add remaining 1 tablespoon of oil to pan. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth and heat until liquid is reduced (about 4 minutes). Remove from heat; stir in olives, artichoke hearts, basil leaves, and sun-dried tomatoes.
While onions are cooking, cook pasta in boiling water according to package directions. Drain. Stir pasta into vegetable mixture and add remaining salt and pepper. Divide pasta mixture into bowls; sprinkle each serving with 2 tablespoons of the panko mixture.
Nutrition
Calories: 387kcalCarbohydrates: 60gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 591mgPotassium: 509mgFiber: 4gSugar: 9gVitamin A: 205IUVitamin C: 7mgCalcium: 62mgIron: 2mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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Reader Interactions
Comments
blueviolet says
That's the most appetizing recipe I've seen all week! Plus it's National Noodle Day today!
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The Type A Housewife says
I swear, there's a day for everything now!
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HilLesha says
Looks really good!
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Stephanie @ henry happened says
Yum - I love anything with artichokes and olives!!
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Donna says
This looks so delicious!
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Kelly says
This sounds like perfection! I'm making this on Monday one week but I have to add some feta cheese to it!
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The Type A Housewife says
Feta would definitely go well in this!
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Grumpy Grateful Mom says
That looks delicious! I love artichoke hearts! I take the smother with cheese route too often. 🙂
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The Type A Housewife says
It was so tempting, but I'm trying really hard not to eat as much dairy. But cheese really does make everything taste better.
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Emily says
Delish! I'll be making this one, too. But omitting the olives and adding spinach!
Best,
Emily from Nap Time Is My TimeReply
The Type A Housewife says
Omitting the olives? For shame!
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Smedette says
Oh man, this sounds good!
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BusyWorkingMama says
Love it! I have a folder, too, a plastic one where I keep recipes I've ripped out of magazines that are waiting to be made 🙂 I'll be trying this one! Looks wonderful!
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The Type A Housewife says
I'm so glad I'm not the only one! I subscribe to a gajillion cooking magazines and I always tear out so many things. I really need to go through and toss some of the things I'll probably never really make. 🙂
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BusyWorkingMama says
Don't toss them, you never know when the mood will strike! 🙂
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Tesa @ 2 Wired 2 Tir says
This looks so flavorful and fantastic! I'd love to try it the next time we're feeling adventurous - we don't eat Mediterranean meals very often, but this one makes me want to change that!
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The Type A Housewife says
Thanks! We don't eat Mediterranean much either, so this recipe was a nice change of pace. I hope you like it if you make it!
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Jen-Eighty MPH Mom says
Yum-o!!
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BKWilliams says
You make the best sounding recipes. Makes me hungry to read them.
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Anne Mc says
Sounds delicious - both the home sun dried tomatoes and the Rotini dish. Must try both!
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Kiersten says
I hope you like them! You can't really go wrong with sun-dried tomatoes though. 🙂
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Madison Smith says
Fabulous...its looks soo delicious and more beautiful....i really enjoyed your recipe and i will try to making this....Thanks for sharing....!Reply
Michaela says
I love this recipe! I am the only vegan in the house, so I doubled it, and added in diced leftover ham for the kids and husbands half. They loved it and a good way to get the kids to eat veggies 🙂
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