Barilla Rotini With Zucchini Cherry Tomatoes Ricotta Sala Recipes

BARILLA WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA AND BASIL

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.

BARILLA® WHOLE GRAIN ROTINI WITH ZUCCHINI & PARMIGIANO CHEESE

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a medium skillet, add garlic and sauté for 2 minutes.
• Season zucchini with sea salt. Add zucchini to the skillet and sauté for an additional 2 minutes.
• Add cherry tomatoes and sauté until skins are slightly blistered and the tomatoes are heated through, about 2 minutes.
• Cook pasta according to package directions.
• Drain pasta, add to the skillet, and toss with basil and cheese.

BARILLA® WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA & BASIL | BARILLA

Steps:

• Cook Whole Grain Rotini according to package directions
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat
• 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 and add to the skillet
• Remove skillet from heat
• Remove garlic from skillet and mix well
• Add cheese, basil and remaining olive oil to the pasta
• Toss to combine

ROTINI PASTA WITH BLACK OLIVES, EGGPLANT, CHERRY TOMATOES & RICOTTA CHEESE | BARILLA

Steps:

• Bring a large pot of water to a boil
• Sprinkle 1 teaspoon salt on eggplant; let stand 1 hour to drain liquid
• Heat 1/3 cup olive oil in large skillet over medium heat. Add garlic and anchovy; cook 1 minute. Add eggplant and tomatoes; cook 10 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt
• Cook Rotini according to package directions. Drain; reserving 1/4 cup pasta water.
• Add pasta, olives, ricotta cheese and basil to the eggplant mixture and toss. Add some pasta cooking water if desired.
• Transfer to a serving platter; drizzle with remaining 1 tablespoon olive oil

RAINBOW ROTINI SALAD

Steps:

• Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
• Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.

ROTINI WITH ZUCCHINI AND TOMATOES

Steps:

• Cook rotini according to package directions.
• Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through.
• Season to taste with salt and pepper (and crushed red pepper if you wish).
• Toss rotini with vegetable mixture and served topped with cheese.

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.

ROTINI WITH CHERRY TOMATOES, CARAMELIZED ONIONS AND PANCETTA

Steps:

• Bring a large pot of water to a boil.
• In a large skillet cook pancetta until its rendered and crispy. Remove from skillet and drain on a paper towel.
• Add olive oil to the same skillet and caramelize the onions, about 5-6 minutes over medium heat.
• Add tomatoes and saute for 2 minutes. Season with salt and pepper.
• Cook pasta 1 minute less than the package directions. Drain pasta reserving 1 cup cooking water.
• Add cooking water to sauce and bring to a simmer. Add pasta to sauce and toss.
• Remove from heat and toss with half the pancetta and half the cheese.
• Top with the remaining pancetta and cheese then serve.

ROTINI WITH TUSCAN CHICKEN

Steps:

• Cook rotini, according to package directions. Add sun-dried tomatoes to pasta pot during the last 5 minutes of cooking; drain rotini and tomatoes.
• Meanwhile, combine zucchini and oil in large (6-cup or more)microwave-safe bowl; cover with plastic wrap. Microwave on high 4 minutes, stirring twice.
• Stir in pasta sauce and chicken. Cover with plastic wrap; microwave on high 4 minutes, stirring twice. Combine sauce mixture, hot drained rotini with sun-dried tomatoes and cheese. toss to coat.
• Serve hot.

SAUTEED ZUCCHINI, CHERRY TOMATOES, OLIVES AND BASIL

Steps:

• Heat oil in large skilled over medium-high heat.
• Add zucchini, garlic, and rosemary.
• Sprinkle with salt and pepper.
• Saute until zucchini is just tender, about 5 minutes.
• Add tomatoes and olives.
• Saute until tomatoes just begin to soften, about 2 minutes.
• Mix in basil and vinegar.
• Season vegetables to taste with salt and pepper.