Such a simple and surprisingly different pasta dish that reminds you of Florida. The crisp flavor of orange juice cuts into the chicken broth perfectly. If you use fat free chicken broth, you have dramatically altered the fat content of this dish, which only enhances the allure of this great summertime dish.
Garden and Orchard Whole Wheat Rotini
INGREDIENTS6 ounces dried whole wheat rotini pasta
1 small summer squash, unpeeled and sliced thin
1 plum tomato, peeled and lightly mashed (See note)
1 cup cooked, sliced carrots3/4 cup frozen orange juice concentrate, thawed
1/2 cup chicken broth4 teaspoons cornstarch
INGREDIENTSCook rotini according to package directions. Drain well and return to same pot. Add squash, tomato and carrots. Stir well, cover and keep warm while making sauce.
Combine orange juice, broth and cornstarch in a large saucepan, whisking smooth. Cook over medium heat, stirring frequently, until thickened. Continue cooking for an additional minute.
Empty into pasta pot, stir well and heat, if needed, until hot over medium heat.
Serve immediately.Note: To easily peel a tomato, simply score an ‘x’ on the top of the tomato (opposite the stem end) and drop in boiling water for 30 seconds. Remove, let cool and peel.
Enough for 2 servings The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. His second cookbook – “Refreshed” – comes out in September. The book is also available through Amazon and Barnes & Noble. For more information regarding the new book or book signings, email Bailey at yankeeenterprises@aol.com. Bailey lives in Maine with his wife and four children.