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Simple pasta recipes, where guests have to ask for seconds



This article was written in collaboration with Barilla® as part of Together at the Table.

When planning a dinner party, it's easy to get overwhelmed. Play your skills and cook something trés Fancy? Do you make several appetizers to satisfy every diet preference? Yes – but you do it in an intelligent way and make pasta!

Pasta is one of those simple, universal foods that everyone loves. It goes perfectly with all sorts of ingredients and flavors and is the ideal staple food for any vegetable diet (vegans, pescatarians and lovers of the Mediterranean diet, look forward to it!). Not to mention that it's very easy to come to the table even on a weekday.

Our friends at Barilla® know something about pasta, so we teamed up with Barilla's head chef Lorenzo Boni to create three delicious dishes. Crowd-compliant recipes that do not require hours in the kitchen. In fact, all can be made within 30 minutes or less (Monday night dinner party, anyone?). Choose your favorite, make it all or get more recipe inspections here. Then sit back and enjoy all the happy faces around the table and ask for seconds.

. 1
Rigatoni with meatless Bolognese

  Barilla Rigatoni Vegan Bolognese <! –

Ingredients

Ingredients 1 box of Barilla® Collezione Rigatoni
1/4 cup extra virgin olive oil
1/2 cup white onion, chopped
12 oz brown lentils, cooked
2 cups Cremini mushrooms, ground
1 tablespoon tomato paste
Almond flour, roasted (optional)
1/4 cups Italian parsley, chopped

Directions

1. Bring a large pot of water to a boil. Cook the noodles one minute less than indicated in the packing directions and reserve half a cup of cooking water.

. 2 In the meantime, heat extra virgin olive oil in a large pan over medium heat. Add the chopped onions and cook until tender.

. 3 Increase heat to medium. Add brown lentils and stir frequently until heated.

. 4 Add the grounded Cremini mushrooms and tomato paste and cook until tender. Season with salt and pepper.

. 5 Stir in boiled Barilla® Collezione Rigatoni and reserved noodle cooking water into the lentil and mushroom mixture and cook for 2-3 minutes until thoroughly warmed.

. 6 Remove the frying pan from the heat. If desired, sprinkle with roasted almond flour and garnish with Italian parsley before serving.

. 2 Thick cut spaghetti with lobster, cherry tomatoes, zucchini and bottarga

  Barilla Thick spaghetti with lobster <! –

1 Box Barilla® Thick Spaghetti
1/4 cup extra virgin olive oil
1/4 cup garlic, cut
12 ounces lobster, cut into small pieces
2 cups cherry tomatoes, halved
2 cups zucchini diced
2 tablespoons bottarga (optional)
1/4 cup fresh basil, chopped

Directions

1. Bring a large pot of water to a boil. Cook the noodles one minute less than indicated in the packing directions and reserve half a cup of cooking water.

. 2 In the meantime, heat extra virgin olive oil in a large pan over medium heat. Add garlic and cook until soft.

. 3 Increase the heat to medium high. Add lobster and cook with constant stirring until it is opaque.

. 4 Add the cherry tomatoes and zucchini and season with salt and pepper.

. 5 Stir in the boiled Barilla® Thick Spaghetti and reserved noodle cooking water in the vegetables and cook for another 2-3 minutes until it softens.

. 6 Remove the frying pan from the heat. If desired, sprinkle with grated bottarga and garnish with fresh basil before serving.

. 3 Fast Seafood Paella with Orzo

  Seafood Paella with Orzo <! –

Ingredients

1 can Barilla® Orzo
4 tablespoons olive oil
1 white onion, diced
1 liter vegetable broth
6 oz shrimp
6 oz. Shells
1 cup Cherry tomatoes, halved
1 cup of paprika, diced
1 pinch of saffron
1/4 cup fresh basil, chopped

Directions

1. Preheat oven to 425 degrees.

. 2 Bring a large pot of water to a boil. Cook the noodles one minute less than indicated in the package information. Drain Barilla® Orzo after cooking.

. 3 In the meantime, heat extra virgin olive oil in a large pan over medium heat. Add the onion cube and cook with constant stirring until it softens.

. 4 Pour the vegetable broth into the pan and add the boiled orzo.

. 5 Reduce heat. Add shrimp and mussels and cook until heated.

. 6 Stir in cherry tomatoes, paprika and saffron. Cook for 2-3 minutes and stir regularly.

. 7 Cover with aluminum foil and bake in the oven for about 10 minutes until well cooked.

. 8 Allow to cool and garnish with fresh basil before serving.


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