Barilla Whole Grain Rotini With Fresh Bell Peppers 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 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.