Barilla Gluten Free Rotini With Basil Pesto Arugula Roasted Tomatoes And Crispy Prosciutto Recipes

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BARILLA WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA AND BASIL



Barilla Whole Grain Rotini with Cherry Tomatoes, Mozzarella and Basil image

Provided by Food Network

Categories     main-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 8

1 box Barilla Whole Grain Rotini
4 tablespoons extra virgin olive oil, divided
1 garlic clove, pressed
1 pint cherry tomatoes, halved
salt, to taste
black pepper, to taste
4 ounces fresh mozzarella, diced
4 leaves basil cut into strips

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.

GLUTEN FREE ROTINI WITH CRISPY PROSCIUTTO, PESTO & ARUGULA



Gluten Free Rotini with Crispy Prosciutto, Pesto & Arugula image

Crispy prosciutto and arugula bring savory flavors to this delicious Barilla Gluten Free rotini pasta tossed with basil pesto.

Provided by Barilla

Categories     Trusted Brands: Recipes and Tips     Barilla Gluten Free

Time 35m

Yield 4

Number Of Ingredients 9

1 (12 ounce) box Barilla® Gluten Free Rotini
4 plum (Roma) tomatoes, quartered
½ cup extra virgin olive oil
Salt and black pepper to taste
1 clove garlic
½ cup grated Parmigiano-Reggiano cheese
10 fresh basil leaves
2 cups arugula
½ cup cooked, crisp, drained chopped prosciutto

Steps:

  • Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
  • Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven for about 10 minutes.
  • Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color. Add the roasted tomatoes, set aside.
  • In a blender, combine the cheese and basil; season with salt and pepper. Blend well and add remaining oil while blending, set aside.
  • Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto pieces.

Nutrition Facts : Calories 918.5 calories, Carbohydrate 123 g, Cholesterol 23.8 mg, Fat 39.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 7.8 g, Sodium 528.3 mg, Sugar 1.9 g

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