ore Mediterranean-inspired pasta recipes can be found at www.Barilla.ca.
rolling boil. Stir in cellentani and return to a boil
ater to a boil. Cook cellentani in the boiling water, stirring
Cook pasta in a large saucepan of boiling, well-salted water according to package directions. Drain.
Meanwhile, heat 1 tbsp of the oil in a large skillet on medium heat. Cook pancetta, stirring, until crisp. Remove from pan. Add the garlic, tomatoes and pepper; cook, stirring, until softened. Remove from heat. Stir in parsley and capers.
Combine pasta with tomato mixture, pancetta and remaining 3 tbsp oil. Season with freshly ground black pepper to taste; toss gently.
Prepare angel hair according to package directions; drain.
Heat oil in large skillet over medium-high heat.
Add asparagus; cook and stir 10 minutes or just until tender.
Add Barilla sauce and chicken; cook until heated through.
Add chicken mixture to cooked angel hair in large bowl and toss well.
Garnish with chopped parsley, if desired.
Serve immediately.
Notes: Place chicken slices over pasta and pour sauce mixture over all.
In a small bowl combine the Sriracha, honey, and lime juice; set aside.
In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Spaghetti; stir gently.
Cook pasta according to package directions; remove from heat and drain well.
Meanwhile, in a large skillet heat the oil over medium heat; add the mushrooms, carrots, bell pepper, and sugar snap peas.
Cook, stirring frequently, for 5 to 7 minutes or until tender; add the Spicy Marinara and stir; add the pasta and toss to combine.
Serve in bowls ...
ottom.
next layer of Barilla lasagna sheets- single layer.
Cook 1 box Barilla bow tie pasta al dente while cooking sauce.
Add oil to pan; add onion; add garlic.
Add brussel sprouts; saute.
Add asparagus.
Add thyme (fresh is better but dried works).
Add zucchini; saute.
Add chicken stock; reduce by half.
Make sure veggies are not mushy; they need to be crisp.
Add cream and cracked pepper to taste.
Add drained pasta.
Fold in Parmesan cheese.
Bring a large pot of water to boil.
In a large skillet, heal half of the oil and saute' shallots for 3 minutes.
Add zucchini and season with salt and pepper. Saute for 3 minutes.
Stir in tomatoes and cook for 2 additional minutes.
Cook pasta according to pkg. directions.
Drain and toss with sauteed ingredients in skillet.
Stir in remaining oil and topo with the ricotta salata cheese before serving.
Preheat oven to 375.
Spray a 9X13 baking pan.
In a medium bowl, beat eggs, stir in ricotta, 2/3 of the mozzarella, Parmesan and the Italian seasonings.
Pour the marinara sauce in with the cooked meats and stir.
Assembly: spread 1 cup of sauce on bottom of pan. Each layer will take 3-4 noodles. Each layer gets 1/3 of the cheese mixture, and the meat/sauce combo. The top layer gets the remaining mozzarella cheese.
Bake covered with foil for 50-60 minutes. Uncover and cook appx 5 minutes till cheese is melted and bubbly. Let stand ...
Cook Barilla Penne pasta according to package
ot quite done 8 oz. Barilla Mostaccioli pasta.
Drain.
Preheat oven to 375 degrees F and grease a 3-quart rectangular baking dish; set aside.
In a medium pot warm the Traditional sauce, Italian seasoning, and vegetable toppings.
In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Elbows; stir gently.
Cook pasta according to package directions; remove from heat, drain well, and return to pot.
Add Traditional sauce to the pasta in the pot; stir to combine.
Stir in half of the mozzarella; spread evenly into prepared baking dish.
Layer on ...
In the bowl of a food processor add the Traditional Basil Pesto and avocado; mix to combine; set aside.
In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Farfalle; stir gently.
Cook pasta according to package directions; remove from heat and drain well, reserving 1/2 cup pasta cooking water.
Return pasta to pot; stir in the baby greens and Traditional Basil Pesto mixture; add pasta water as needed to reach desired consistency.
Serve topped with fresh basil leaves and Parmesan, if desired.
iquid has evaporated.
ADD Barilla(R) Tomato & Basil sauce, oregano
Preheat oven to 450 degrees F.
In a small bowl combine 1 cup chickpeas, 1 tablespoon oil, and salt; spread in an even layer in a 15x10x1-inch baking pan.
Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely.
In a food processor blend remaining chickpeas until finely processed; set aside.
In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.
Cook pasta according to package directions; remove from heat and drain ...
our 1/5 of the Barilla sauce and 1/5 of
br>Pour 1 cup of Barilla Three Cheese Sauce into 9x13
or 10 minutes.
Add Barilla(R) Traditional pasta sauce. Bring
Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Elbows; stir gently.
Cook pasta according to package directions; remove from heat and drain well.
Meanwhile, in a small pot bring the broth to a boil and add the sweet potato; cook 3 to 4 minutes or until soft, then remove from heat.
In a blender combine the sweet potato, broth, Tomato & Basil Sauce and salt; cover and blend until smooth.
In a very large skillet bring the blended sauce mixture to a low simmer. Remove from heat; slowly stir in cheese until ...