Rotini Pasta With Black Olives Eggplant Cherry Tomatoes Ricotta Cheese Barilla Food
PASTA WITH EGGPLANT AND RICOTTA
One of my most loved vegetables is the eggplant, and today I chose to create yet another dish with eggplant at the centre of it! This pasta sauce combines a lot of South of Italy in it: the sundried tomatoes, the ricotta cheese, the capers and, of course, the eggplant!
Provided by Italian Food Boss
Categories Main Course
Time 35m
Number Of Ingredients 6
Steps:
- Cut your eggplant in cubes and gently fry them in abundant olive oil for about 10-15 minutes. Put a lid on if required;
- In the meanwhile, cook the pasta and take it out of the water when it's really al dente. Mix the pasta with the eggplant;
- Now add the ricotta, the basil leaves, the capers and the sundried tomatoes. Feel free to add a bit of boiling water if you need more creaminess;
- Adjust of salt and eat!
- ENJOY!
Nutrition Facts : Calories 491 kcal, Carbohydrate 92 g, Protein 20 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 424 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving
ZESTY FETA AND VEGETABLE ROTINI SALAD
If pasta salads are a favorite, you'll want to try this Healthy Living recipe the next time you make one! It's as tasty as it is fabulously colorful.
Provided by My Food and Family
Categories Pasta
Time 1h30m
Yield 8 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
OLIVE GARDEN PENNE PASTA W/ TOMATOES AND RICOTTA
If you love ricotta and penne, this dish is perfect! I wanted to post in case anyone else wanted to try, plus, you can see the nutritional information. This makes a great somwhat lighter tasting dinner or a great lunch. I would recommend that if you want a little kick add a few dashed of red pepper flakes or a little bit of cayenne pepper. otherwise serve with a great salad and some garlic rolls.
Provided by FoodieFoodie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- CUT a shallow "X" on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
- Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
- BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
- Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
- ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.
Nutrition Facts : Calories 623.5, Fat 26.9, SaturatedFat 9.7, Cholesterol 46.1, Sodium 232.9, Carbohydrate 71.6, Fiber 4.5, Sugar 5, Protein 23.9
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
PASTA WITH TOMATOES, BLACK OLIVES AND CAPERS
This recipe is much like a puttanesca sauce but without the anchovies. It can be salty so be sure to rinse the olives and capers, especially if you can't find low-salt tomatoes. It's from a cookbook called "Pasta Light" which I've had for 15 years. I wanted to post it here to save it. My picky husband will eat this straight from the pan, before it even goes onto the pasta. Best served with "strand" pasta like spaghetti or linguine, rather than shapes. The recipe doubles well - I often double and freeze half.
Provided by Newlee
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta according to package instructions.
- In a large skillet, heat olive oil and saute onions till they start to turn clear.
- Add the garlic and saute briefly. Don't let it brown.
- Add the tomatoes, breaking them up with your hands or a spoon.
- Stir in the rest of the ingredients.
- Simmer for about 5 to 10 minutes. Sauce will thicken slightly but still should have liquid.
Nutrition Facts : Calories 537.7, Fat 9, SaturatedFat 1.3, Sodium 534, Carbohydrate 98.1, Fiber 6.7, Sugar 8.7, Protein 16.9
BAKED ROTINI PASTA WITH RICOTTA PESTO
If you like ricotta cheese and pesto, you will love this baked pasta dish which is finished in the oven to melt the mozzarella and Parmesan cheese which is sprinkled over the top of. So good!
Provided by Marie
Categories High In...
Time 58m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Puree the basil leaves, almonds, garlic and salt together in a food processor.
- With motor running, gradually add the olive oil thru the feeder tube.
- Stir in 2 tablespoons of the Parmesan cheese and set aside.
- Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.
- In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.
- Add the pasta and toss to blend.
- Pour into a 1 1/2 quart shallow baking dish and top with the remaining 2 tablespoons of Parmesan and the rest of the mozzarella.
- Bake at 350° for 30 minutes or until cheese is melted and bubbly.
More about "rotini pasta with black olives eggplant cherry tomatoes ricotta cheese barilla food"
PENNE PASTA WITH ROASTED CHERRY TOMATOES & BLACK OLIVES
Web 2018-09-19 Cook pasta in hot boiling water until ‘al dente’. Check time indicated in the package minus 1-2 minutes. Reserve some cooking …
From italianrecipebook.com
Servings 4Estimated Reading Time 3 minsCategory PastaTotal Time 25 mins
From italianrecipebook.com
Servings 4Estimated Reading Time 3 minsCategory PastaTotal Time 25 mins
- In a large skillet pan a generous drizzle of extra virgin olive oil, garlic cloves crushed with a flat knife, cherry tomatoes and olives.
[HOMEMADE] PASTA WITH OLIVES, EGGPLANT,CHERRY TOMATOES …
Web 21.3m members in the food community. Images of Food. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts
From reddit.com
From reddit.com
BARILLA® PROTEIN+™ SPAGHETTI WITH EGGPLANT, CHERRY …
Web Sprinkle eggplant with salt in colander. Set aside to drain for 1 hour. Bring a large pot of water to a boil. Heat olive oil in a large skillet. Press the garlic clove with the flat of a knife. Add to skillet and sauté for 1 minute. …
From barilla.com
From barilla.com
PASTA RECIPE WITH CHERRY TOMATOES AND RICOTTA CHEESE
Web 2013-08-28 Instructions. Cook the pasta according to package directions. While the pasta is cooking, use this time to prepare other ingredients (cut the tomatoes, mince the garlic, chop the basil). When the pasta finishes …
From melaniecooks.com
From melaniecooks.com
BAKED RIGATONI WITH EGGPLANT, TOMATOES AND RICOTTA
Web 2016-04-21 Preheat the oven to 375°. Butter a 9-by-13-inch ovenproof baking dish. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, …
From foodandwine.com
Author Jonathan WaxmanTotal Time 1 hr
From foodandwine.com
Author Jonathan WaxmanTotal Time 1 hr
- Preheat the oven to 375°. Butter a 9-by-13-inch ovenproof baking dish. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil.
- Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
- Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes. Stir in the 4 tablespoons of butter.
- Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well. Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top. Let the pasta stand for 10 minutes before serving
FUSILLI PASTA WITH CHERRY TOMATOES, BLACK OLIVES AND FETA CHEESE
Web Sauté the garlic in a pan with a little oil. Add the olives and the halved the cherry tomatoes. Add the salt, pepper and oregano. Cook the sauce over high heat for no more than …
From myitalian.recipes
From myitalian.recipes
20 BEST CANNED CLAMS FOR PASTA (2022 UPDATED) - JUST A TASTE
Web 2022-12-24 Product Details. Truff – Pasta Sauce Black Truffle Pomodoro – 17 oz. (482 g) Meet your go-to red sauce. Truff blended the iconic flavors of Truff with garden-fresh …
From just-a-taste.com
From just-a-taste.com
ROTINI PASTA SALAD WITH TOMATOES & CHEESE | BARILLA
Web 2017-08-09 6 leaves of basil, julienned. Salt and pepper, to taste. Instructions: Cook rotini pasta according to instructions on the package. When done, toss in one tablespoon of …
From barilla.com
From barilla.com
BARILLA® VEGGIE ROTINI WITH CHERRY TOMATOES, CARAMELIZED RED …
Web Instructions. Bring a large pot of water to a boil. In a large skillet cook pancetta until it’s rendered and crispy. Remove from skillet and drain on a paper towel. Add olive oil to the …
From barilla.com
From barilla.com
TRI-COLOR ROTINI PASTA WITH TOMATOES, BASIL & RICOTTA SALATA CHEESE ...
Web Instructions. Bring a large pot of water to boil. Cut an ""x"" at the bottom of each tomato with a sharp knife. Dip tomatoes in boiling water for about 2 minutes. Remove from water, …
From barilla.com
From barilla.com
BARILLA® WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA
Web Add garlic and sauté until slightly yellow, about 2 minutes. Add tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes. Season with salt and pepper. Drain pasta …
From barilla.com
From barilla.com
TOMATO AND OLIVE ROTINI - DREAMFIELDS FOODS
Web Pasta Salad Servings Makes 4 Servings Prep Time 5 minutes Cooking Time 10 minutes Total Time 15 minutes. By: Eclectic Recipes. Made with. Dreamfields ® Rotini. …
From dreamfieldsfoods.com
From dreamfieldsfoods.com
ROTINI PASTA FACTS AND NUTRITION | BARILLA
Web Write a review. Rotini (meaning "twists") are two-inch lengths of thick, screw-like pasta from Northern Italy. The shape was inspired by children, since it is fun to eat and pairs well …
From barilla.com
From barilla.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love