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Monday, April 09, 2007

rotini with squash, rosemary and chives

easy recipe squash pasta green herb blogging GHB
There's rosemary, that's for remembrance.
-- Shakespeare's Hamlet to Ophelia

I came across Green Blog Project at Ahaar today and wanted to write about two little perennials we have in our garden: Rosemary & Chives.

This pasta recipe came about as a result of trying to find Various Ways To Use Up Squash From Last Year, that we grew in our garden.

Rosemary (Rosmarinus officinalis) is a perennial evergreen shrub, having pine-needle like leaves, and a strong aroma, which is an effective memory stimulant.

Some medicinal uses, sourced from garden guides:
  • Rosemary helps to relax muscles, including the smooth muscles of the digestive tract and uterus - and can be used to soothe digestive upsets and relieve menstrual cramps. When used in large amounts it can have the opposite effect, causing irritation of the intestines and cramps.
  • A tea made form the leaves is also taken as a tonic for calming nerves and used as an antiseptic: use one teaspoon of crushed dried leaves in a cup of boiling water and steep for ten minutes.
  • Use an infusion as a rinse to lighten blond hair, and to condition and tone all hair. Try mixing an infusion half and half with shampoo to strengthen hair.
  • An infusion can also be used as an invigorating toner and astringent. Rosemary added to a bath strengthens and refreshes, especially when used following an illness.

Chives (Allium schoenoprasum) belong to the onions, leeks, garlic family. Chives are hardy, draught tolerant, perennials, eight to twenty inches tall, and they grow in clumps from underground bulbs.

2 Tbsp chopped fresh rosemary
2 Tbsp finely chopped chives
2 cups cooked rotini pasta (or, any other favorite pasta)
salt to taste
2 Tbsp extra virgin olive oil
4-6 cloves of garlic crushed
¼ cup grated cheddar
¼ cup grated mozarella
¼ cup grated parmesan
steamed broccoli florets, squash, peppers, yellow tomato (or red)- as much veggies as preferred


heat oil in a pan, sauté the garlic and the cooked vegetables; add the chopped herbs (reserving some for garnish), adjust salt to taste; off heat, stir in the cheese

transfer to a casserole or baking dish and bake in a 350°F oven for about 10-12 minutes

Garnish with fresh chopped rosemary & chives, serve warm.

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  • At 5:19 AM, Blogger Asha said…

    Looks mouthwatering.I love Chives too,easiest to grow:)

  • At 5:54 AM, Blogger mb said…

    The rotini with fresh rosemary and chives, it makes it an extra delicious recipe. Thanks for participating in GBP.

  • At 7:46 AM, Blogger bee said…

    sheela, your blog is an absolute treat to the mind and the senses. wish i had found this recipe earlier. we just finished dealing with 65 pounds of banana squash from last summer.

  • At 3:31 PM, Blogger Timmy the tortoise said…

    As Rosemary is my favourite herb of all, and I am also a lover of pasta, I will be certain to try out this recipe ASAP.

  • At 6:48 AM, Blogger Sharmi said…

    Hi Sheela, Liked your blog and the dishes a lot. Nice pics too. the rotini whih squash looks yummy.


  • At 12:38 PM, Blogger Sheela said…

    thank you all for your kind comments...

    bee, wow, 65 lbs sounds close to what we had - we are pretty close to saturation, with only a few large crookneck to eat up:)


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