Barilla Whole Grain Rotini With Cherry Tomatoes Mozzarella And Basil 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.

BARILLA WHOLE GRAIN SPAGHETTI WITH CHERRY TOMATOES AND BASIL



Barilla Whole Grain Spaghetti with Cherry Tomatoes and Basil image

Provided by Food Network

Categories     main-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 8

1 box BARILLA Whole Grain Spaghetti
1 clove garlic
2 teaspoons extra virgin olive oil
1 pint cherry tomatoes, halved
Salt to taste
Fresh cracked black pepper to taste
5-6 leaves basil, sliced into thin strips
1/2 cup Parmesan cheese, grated

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.

ROTINI WITH SALSA DI LIMONE



Rotini with Salsa di Limone image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound rotini pasta
1 1/4 pound Roma tomatoes, seeded and diced
1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
1 cup crumbled ricotta salata cheese or feta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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 pasta, reserving 1 cup of the pasta water.
  • Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

BARILLA WHOLE GRAIN ROTINI WITH FRESH BELL PEPPERS



Barilla Whole Grain Rotini with Fresh Bell Peppers image

Provided by Food Network

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 10

1 box BARILLA Whole Grain Rotini
3 tablespoons extra virgin olive oil, divided
2 cups (1 medium) white onion, chopped
1 red bell pepper, julienne
1 yellow bell pepper, julienne
1 green bell pepper, julienne
Salt to taste
Black pepper to taste
4 leaves fresh basil
1/3 cup Pecorino Romano cheese, grated

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.

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