BARILLA WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA AND BASIL
Provided by Food Network
Categories main-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- COOK pasta according to package directions.
- Meanwhile, HEAT 2 tbsp olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow, about 2 minutes.
- REMOVE garlic from skillet. ADD tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes. Season with salt and pepper.
- DRAIN pasta and add to the skillet. Remove skillet from heat. Mix well.
- ADD cheese, basil and remaining olive oil to the pasta. Toss to combine.
BARILLA ROTINI WITH ZUCCHINI, CHERRY TOMATOES & RICOTTA SALA
I found this on the back of a box of Barilla Rotini Pasta. We lilked it so I am posting iit. I added 3 ribs of celery sliced, 1 medium green bell pepper chopped, sliced black olives and petitte diced tomatoes in juice. But it is very good the way it was and that is the way I posted it. You can add whatever your family likes to your own tastes. If you cannot find Barilla pasta in your area, just use your favorite curly, twisty pasta. We like the Barilla brand because it always cooks perfectly and is never mushy or "fall apart."
Provided by OceanLuvinGranny
Categories One Dish Meal
Time 27m
Yield 1 skillet, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil.
- In a large skillet, heal half of the oil and saute' shallots for 3 minutes.
- Add zucchini and season with salt and pepper. Saute for 3 minutes.
- Stir in tomatoes and cook for 2 additional minutes.
- Cook pasta according to pkg. directions.
- Drain and toss with sauteed ingredients in skillet.
- Stir in remaining oil and topo with the ricotta salata cheese before serving.
Nutrition Facts : Calories 574.8, Fat 15.6, SaturatedFat 2.2, Sodium 17.3, Carbohydrate 91.9, Fiber 5.5, Sugar 7.3, Protein 16.6
BARILLA WHOLE GRAIN SPAGHETTI WITH CHERRY TOMATOES AND BASIL
Provided by Food Network
Categories main-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- COOK pasta according to package directions.
- MEANWHILE, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat.
- DRAIN pasta, reserving 1/2 cup of cooking liquid.
- TOSS pasta with cherry tomatoes, garlic and half the basil. ADD reserved cooking liquid to skillet and toss pasta again.
- TOP with grated Parmesan cheese, black pepper and remaining basil.
BARILLA® WHOLE GRAIN ROTINI WITH ZUCCHINI & PARMIGIANO CHEESE
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Barilla® Whole Grain Rotini with Zucchini & Parmigiano Cheese for a delicious meal!
Provided by Barilla
Categories Whole Grain
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil.
- Heat olive oil in a medium skillet, add garlic and sauté for 2 minutes.
- Season zucchini with sea salt. Add zucchini to the skillet and sauté for an additional 2 minutes.
- Add cherry tomatoes and sauté until skins are slightly blistered and the tomatoes are heated through, about 2 minutes.
- Cook pasta according to package directions.
- Drain pasta, add to the skillet, and toss with basil and cheese.
ZUCCHINI AND CHERRY TOMATOES WITH GARLIC
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim ends from zucchini. Quarter lengthwise and cut each quarter into half-inch lengths. There should be about three and a half cups.
- Heat oil and when it is hot add zucchini. Sprinkle with salt and pepper. Add garlic and cook, shaking skillet and stirring until zucchini starts to brown, about 5 minutes.
- Add tomatoes and continue to cook, stirring gently so tomatoes cook evenly without breaking skin. Cook about two minutes, just until tomatoes are heated. Do not overcook or tomatoes will break. Remove garlic and serve hot.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 4 grams
PASTA WITH SEARED ZUCCHINI AND RICOTTA SALATA
My favorite summer pasta toppings split the difference between salad and sauce. They should be chunky and filled with plenty of vegetables and herbs like a pasta salad, yet still be thoroughly seasoned and well integrated. Ideally, the pasta-to-vegetable ratio should be about equal; light, bright and fresh is what I'm after. This recipe is an example.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente. Drain.
- Meanwhile, cut zucchini into 1 1/2-inch lengths.
- In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds. Add zucchini in one layer and cook without touching or moving for 5 minutes. Stir in garlic and thyme, flip the zucchini and cook 3 more minutes while stirring occasionally.
- Add tomatoes and 1/2 teaspoon salt to the skillet and cook for 6 to 7 minutes, or until tomatoes start to break down. Stir in the al dente pasta, lemon zest and crumbled cheese. Season with freshly cracked black pepper and serve garnished with more fresh thyme, ricotta salata and lemon wedges.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 1 gram, Carbohydrate 52 grams, Fat 3 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 318 milligrams, Sugar 6 grams
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