Pumpkin Sage Butter Tortellini Recipe - Ingredients and Method of Preparation

Ingredients:

1⁄2 pound sweet butter

8 leaves fresh sage

1⁄2 cup pumpkin puree or pumpkin pie fi lling

2 bags (8 ounces each)

Barilla Three Cheese Tortellini

1⁄2 cup freshly grated Parmigiano Reggiano

Directions:

Prep Time: 10 min. Cook Time: 20 min. Yield: 4 servings

Bring 6 quarts water to a boil in a spaghetti pot and add 2 tablespoons salt.

Place butter and sage in a 10- to 12-inch sauté panover medium-high heat and cook until butter turns golden
brown and spatters a bit. Add the pumpkin puree andremove from heat; it will make some noise here and be a little messy. Swirl the pan to mix the butter and pumpkin mixture together and set aside. Drop the tortellini into the boiling water and cook according to package instructions, then drain in a colander and immediately toss the cooked tortellini into the pan with the pumpkin mixture, place over medium heat and toss until pasta is coated with sauce.Mix in half of the grated Parmigiano and toss 10 seconds,then pour into a heated bowl and serve immediately.

Barilla Pasta Tips

Go ahead – add a little salt. Salting the water brings out the natural fl avor of the pasta.Add the salt once the water has started to boil and allow the salt to dissolve before
adding the pasta. For the optimal flavor experience, use a coarse sea salt. But ask
your doctor if you are on a restricted diet.

Shrimp Fra Diavolo with Penne Rigate Recipe - Ingredients and Method of Preparation

Ingredients:

1 pound large shrimp, peeled and deveined

1 teaspoon kosher salt, plus more to taste

1 teaspoon freshly ground black pepper

1 teaspoon dried crushed red pepper fl akes

3 tablespoons olive oil

1 medium onion, fi nely chopped

1 (28-ounce) can diced tomatoes with juices

1 cup dried white wine

3 garlic cloves, chopped

1/2 teaspoon dried oregano leaves

1 pound Barilla penne pasta

1/4 cup chopped fresh fl at-leaf parsley

1/4 cup chopped fresh basil

Directions:

Prep Time: 15 min. Cook Time: 20 min. Yield: 4 servings

Bring a large pot of salted water to a boil over high heat. In a medium bowl, toss the shrimp with 1 teaspoon each salt, pepper, and red pepper flakes.

In a large skillet, heat the oil over medium-high heat. Add the shrimp and sauté until just cooked through,

about 2 minutes. Remove shrimp with a slotted spoon, and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes.

Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain the pasta.

Add the cooked pasta to the sauce and stir to coat. Add the shrimp and the accumulated juices to the sauce pan and stir to combine. Remove the pan from the heat and toss in the parsley and basil. Season with more salt to taste and serve.


Barilla Pasta Tips

Don’t waste your olive oil. By using good quality pasta, you don’t need to add oil to the cooking water. Olive oil does nothing for the taste of pasta and its usage will make the pasta slippery, allowing the sauce to slide off the pasta.

Vegetable Orzo Primavera Recipe - Ingredients and Method of Preparation

Ingredients :

3 carrots, peeled

2 medium or 1 large zucchini

2 yellow summer squash

1 yellow bell pepper

1 red bell pepper

1 onion, thinly sliced

1⁄4 cup olive oil

1 tablespoon dried Italian herbs or

herbes de Provence

2 teaspoons kosher salt, plus more to taste

2 teaspoons freshly ground black pepper,

plus more to taste

1 pound Barilla orzo pasta

20 cherry tomatoes, halved

3⁄4 cups shredded Parmesan cheese

Directions:

Prep Time: 15 min. Cook Time: 20 min. Yield: 4 servings

 

Preheat the oven to 450 degrees F.

Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy, foil-lined baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half the vegetable mixture to another large, heavy, foil-lined baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the orzo and cook, stirring occasionally, until tender but still firm to the bite, about 9 minutes.

Drain, reserving 1 cup of the cooking liquid. In a large bowl, toss the pasta with the cooked vegetables to combine. Add the cherry tomatoes and enough of the reserved cooking liquid, 1⁄4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer the pasta to bowls. Sprinkle with Parmesan cheese and serve.