Barilla Farfalle With Sweet Bell Peppers Chickpeas And Romano Cheese Recipes

BARILLA WHOLE GRAIN LINGUINE WITH ROASTED PEPPERS

Steps:

• BROIL peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes. Remove skins and seeds. Cut into thin strips and set aside.
• BRING a large pot of water to a boil.
• HEAT olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• COOK pasta according to package directions.
• Meanwhile, ADD cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• ADD roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• DRAIN pasta, reserving 1/3 cup of cooking liquid. Toss pasta with the sauce. If needed, add some cooking liquid to the skillet.
• TOSS pasta with parsley and mix well. TOP with cheese before serving.
• Note: For faster preparation time, jarred roasted peppers may be substituted.

BARILLA WHOLE GRAIN ROTINI WITH FRESH BELL PEPPERS

Steps:

• BRING a large pot of water to a boil.
• HEAT half of the olive oil in medium-sized skillet over medium-high heat.
• ADD onion and saute for 4 minutes or until translucent.
• ADD peppers, and season with salt and pepper. Add just enough hot water to cover the peppers; simmer for 12 minutes until peppers are tender and water is completely reduced.
• MEANWHILE, cook pasta according to package directions.
• DRAIN pasta and add to skillet with onions and peppers. Toss pasta with the remaining oil, basil leaves and cheese before serving.

BARILLA® FARFALLE WITH SWEET BELL PEPPERS, CHICKPEAS AND ROMANO CHEESE

Steps:

• Bring a large pot of water to a boil; season with salt.
• Saute garlic with olive oil in a large skillet over medium heat until slightly yellow in color, about 1 minute. Add peppers and oregano; saute for 4-5 minutes. Add chickpeas; saute for an additional minute.
• Cook pasta 2 minutes less than package directions. Drain and reserve 1/2 cup (125ml) of pasta cooking liquid.
• Add pasta and reserved pasta cooking liquid to skillet with the peppers and chickpeas mixture; cook over high heat until thickened. Season with salt and pepper. Top with Romano cheese before serving.

SPAGHETTI WITH CHICKEN BREAST, BELL PEPPERS AND ROMANO CHEESE

Steps:

• Bring a large pot of salted water to a boil.
• Heat 1 tablespoon olive oil in a saute pan; add garlic and red onion; sweat for 4 minutes.
• Add chicken and 1 tablespoon olive oil to a separate pan and cook three-fourths of the way through.
• Add the peppers to the onions and saute for 3 minutes.
• Add chicken broth and continue cooking until reduced by half.
• Cook PLUS® Spaghetti according to package directions.
• Add the chicken to the pepper and onion mixture; season the mixture with salt and pepper.
• Remove pan from the heat and stir in the Romano cheese.
• Toss chicken mixture with the cooked PLUS® Spaghetti.

FARFALLE WITH ROASTED CHICKPEAS

Steps:

• Preheat gas grill to a medium heat.
• Trim peppers to remove stems and seeds. Quarter and set aside.
• Half the plum tomatoes longwise and set aside.
• Rub 1 Tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. Set aside.
• On the stove, heat 2 Tbsp olive oil to a large frying pan or Dutch Oven and slowly saute onion and garlic.
• Place peppers and tomatoes skin side down onto grill. Place the pan of chick peas onto grill. Adjust the heat to low or leave grill lid open while grilling. Stir chickpeas occasionally to prevent burning. Remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.
• Turn peppers to prevent charring and remove after about 10-15 minutes when tender.
• Do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear "juicy," about 10-15 minutes. Set aside and allow to cool enough to handle.
• Coarsely chop grilled tomatoes and peppers and add to onion and garlic--I use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. Stir in chick peas, lemon juice, basil, oregano. Add salt and pepper to taste. Cover and keep warm.
• Cook farfalle according to package directions and drain. Top with the chickpea sauce. Sprinkle with parsley and shredded Parmasean cheese to taste. Serve with a green salad and enjoy!

BARILLA® FARFALLE WITH SWEET BELL PEPPERS, CHICKPEAS AND ROMANO CHEESE

Steps:

• Bring a large pot of water to a boil; season with salt.
• Saute garlic with olive oil in a large skillet over medium heat until slightly yellow in color, about 1 minute. Add peppers and oregano; saute for 4-5 minutes. Add chickpeas; saute for an additional minute.
• Cook pasta 2 minutes less than package directions. Drain and reserve 1/2 cup (125ml) of pasta cooking liquid.
• Add pasta and reserved pasta cooking liquid to skillet with the peppers and chickpeas mixture; cook over high heat until thickened. Season with salt and pepper. Top with Romano cheese before serving.

BARILLA® FARFALLE WITH SWEET BELL PEPPERS, CHICKPEAS AND ROMANO CHEESE

Steps:

• Bring a large pot of water to a boil; season with salt.
• Saute garlic with olive oil in a large skillet over medium heat until slightly yellow in color, about 1 minute. Add peppers and oregano; saute for 4-5 minutes. Add chickpeas; saute for an additional minute.
• Cook pasta 2 minutes less than package directions. Drain and reserve 1/2 cup (125ml) of pasta cooking liquid.
• Add pasta and reserved pasta cooking liquid to skillet with the peppers and chickpeas mixture; cook over high heat until thickened. Season with salt and pepper. Top with Romano cheese before serving.