Mini Shells With Grape Tomatoes Green Beans And Mozzarella Food

MINI FARFALLE WITH CHERRY TOMATOES, BASIL AND MOZZARELLA

Steps:

• Bring a pot of water to a boil.
• Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
• Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper.
• Meanwhile, cook Piccolini® Mini Farfalle according to directions on the package.
• Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan.
• Drain and toss pasta with sauce. Finish with basil and mozzarella cheese.
• 2011 Barilla. All Rights reserved.

RIGATONI WITH PEPPERONI AND MOZZARELLA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
• Add 1 cup water, the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes. Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes, basil and more parmesan.

GREEN BEANS WITH ROASTED GRAPE TOMATOES

Steps:

• In a small bowl, combine oil and lemon zest. Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with oil mixture. Sprinkle with celery salt and pepper; toss to coat. Bake at 350° for 35-40 minutes or until very tender, stirring once., Meanwhile, place beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a serving plate., Place tomatoes over beans; sprinkle with cheese. Serve warm or at room temperature.

WHOLE GRAIN MEDIUM SHELLS WITH BEANS AND ESCAROLE

Steps:

• 1. Heat olive oil in a large deep skillet over medium heat. Add onion, carrot, and celery and cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover and cook until tender, 10 minutes.
• 2. Meanwhile, finely chop sage, thyme, and garlic together. Stir chopped herb mixture and beans into vegetables.
• 3. Cook pasta according to package directions. After 5 minutes, stir in escarole and continue to cook, until shells are "al dente," 1 to 2 minutes more. Drain, reserving 1 1/2 cups pasta water.
• 4. Add pasta and escarole to the vegetables, tossing with some pasta water until creamy and coated. Stir in 3/4 cup cheese, season with more salt and pepper to taste. Serve with grated cheese and a dollop of tomato pesto if desired.
• Copyright 2009 Television Food Network, G.P. All rights reserved

PASTA WITH FRESH VEGETABLES AND MOZZARELLA

Steps:

• Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredients together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.