A fennel ragu with chicken and plenty of fresh vegetables on top of a bed of whole-wheat rotini pasta. This recipe can be made in less than 30 minutes and is filled with good-for-you ingredients.

Feel free to use any pasta shape you like, but I prefer rotini. —Amanda Cable, Boxford, Massachusetts Go to Recipe ...

Cover and cook on low for 6-8 hours. Taste and season with salt and pepper as needed. Serve with a hearty pasta, such as pappardelle or rotini.

Either way is fine. Tangy arugula adds a little bite to rotini side dish. It’s tossed with the pasta after it is cooked, warming and wilting the arugula. Helpful Hints: — You can use any short ...

Once the water is boiling, stir in the rotini and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.