Barilla Tri Color Primavera With Briannas Dressing Food

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

BARILLA TRI-COLOR PRIMAVERA WITH BRIANNAS DRESSING

Steps:

• Bring a large pot of water to a boil and cook the Barilla Tri-Color Rotini according to the package directions.
• Drain 1 minute shy of required cooking time and toss with 2 Tsp of olive oil.
• Place on a sheet tray to cool down.
• Meanwhile, saute the diced zucchini with 2 Tsp of olive oil until lightly browned, then season with salt and pepper.
• Remove from heat and set aside to cool. Once the zucchini and pasta are cool, combine them in a large bowl.
• Add Briannas Creamy Balsamic Dressing, cherry tomatoes and basil, then stir to combine.
• Once combined, top with crumbled feta cheese.