Barilla Whole Grain Penne With Asparagus Butternut Squash Cherry Tomatoes Prosciutto Barilla Recipes

FREGULA WITH BRAISED BUTTERNUT SQUASH AND TOMATOES

Steps:

• Coat a large saucepan generously with extra virgin olive oil. Add the onions and bring to a medium high heat. Season generously with salt and add the crushed red pepper. Saute until the onions are translucent and very aromatic, about 7 to 8 minutes. Add the garlic and saute for another minute. Add the tomatoes. Fill the tomato can with water and add to the pan. Season with salt and cook over medium heat for about 10 to 15 minutes or until the water has reduced. Add the squash, stock, and bay leaf. Taste for seasoning and season with salt if needed. Cook until the squash is cooked through and most of the liquid has absorbed, about 20 to 30 minutes.
• Bring a pan of well-salted water to a boil. Add the fregula and cook until it is cooked through but still al dente, about 8 to 10 minutes. Strain and add to the pot with tomatoes and squash. Stir to incorporate. Add more stock or water if the mixture is dry and cook longer if it is too soupy. When done it should have a stew-like consistency. Stir in the chives. This will be really good today but even better tomorrow!

BARILLA WHOLE GRAIN SPAGHETTI WITH CHERRY TOMATOES AND BASIL

Steps:

• COOK pasta according to package directions.
• MEANWHILE, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat.
• DRAIN pasta, reserving 1/2 cup of cooking liquid.
• TOSS pasta with cherry tomatoes, garlic and half the basil. ADD reserved cooking liquid to skillet and toss pasta again.
• TOP with grated Parmesan cheese, black pepper and remaining basil.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

BARILLA® WHOLE GRAIN PENNE WITH ASPARAGUS, BUTTERNUT SQUASH & OVEN-DRIED TOMATOES

Steps:

• PREHEAT oven to 225°F
• PLACE cherry tomatoes on a baking sheet
• Dry tomatoes in the oven for 2 hours
• BRING a large pot of water to a boil
• Heat olive oil in a large skillet over medium heat
• COOK Whole Grain Penne according to package directions
• Meanwhile, ADD squash to skillet and sear until brown, about 3-4 minutes
• Add garlic and sauté for an additional 2 minutes
• ADD asparagus to the skillet
• Sauté for 2 minutes
• REMOVE garlic from the skillet
• Add oven-dried tomatoes and season with salt and pepper
• DRAIN pasta and add to the skillet
• Mix well
• TOP with cheese before serving
• Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sautéed for 1-2 minutes in skillet prior to removing garlic

BARILLA WHOLE GRAIN PENNE WITH ASPARAGUS, BUTTERNUT SQUASH AND OVEN-DRIED TOMATOES

Steps:

• PREHEAT oven to 225 degrees F.
• PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
• BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
• COOK pasta according to package directions.
• Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
• ADD asparagus to the skillet. Saute for 2 minutes.
• REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
• DRAIN pasta and add to the skillet. Mix well.
• TOP with cheese before serving.
• Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.

BARILLA® WHOLE GRAIN PENNE WITH ASPARAGUS, BUTTERNUT SQUASH, CHERRY TOMATOES & PROSCIUTTO | BARILLA

Steps:

• Bring a large pot of water to a boil
• Heat olive oil in a large skillet over medium heat
• Add onions to skillet and sauté for 2 - 3 minutes or until lightly browned
• Add squash and sear until brown, about 3 - 4 minutes
• Add asparagus and cherry tomatoes and sauté for 2 minutes
• Cook the pasta according to the package directions
• Add 1/2 cup pasta cooking water to the sauce
• Drain pasta 1 minute short of required cooking time and add to the sauce to finish cooking
• Remove from heat and toss with the cheese and finish with crispy prosciutto and basil