BARILLA WHOLE GRAIN PENNE RIGATE

WITH ROASTED VEGETABLES AND BASILICO SAUCE

  • 476
    Calories
  • 12.1g
    Total Fat
  • 19.8g
    Protein
  • 63.7g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Vegetarian

Roasting the vegetables really brings out their flavour in this simple, healthy dish.

Ingredients

Ingredients for 4 people
  • 350g Barilla Whole Grain Penne Rigate
  • 1/2 jar Barilla Basilico Sauce
  • 2 garlic cloves, crushed
  • 1/2 onion, 1.5cm diced
  • 1/2 carrot, 1.5cm diced
  • 1/2 leek, 1.5cm diced
  • 1/3 celeriac, 1.5cm diced
  • 1/3 small pumpkin, 1.5cm diced
  • 2 sprigs of fresh thyme
  • 80g Pecorino Romano cheese, grated
  • Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste

Instructions

  1. 1 TO START
    Preheat the oven to 180°C.
  2. 2 ROAST THE VEGETABLES
    Place all vegetables on an oven tray; add oil, salt and pepper and roast in the oven for 15 minutes or until cooked.
  3. 3 COOK THE PASTA
    Bring a large pot of water to the boil and add rock salt. Drop the Barilla Whole Grain Penne Rigate into the water and stir. Cook according to the instructions on the pack.
  4. 4 MAKE THE SAUCE

    When the vegetables are cooked, place them in a large fry pan, add the Barilla Basilico Sauce and bring to a simmer. Drain the pasta a couple of minutes before the suggested time and toss it into the saucepan with ½ cup of cooking water to allow the pasta to finish cooking in the pan.

  5. 5 COMBINE AND SERVE
    Remove from the heat and serve with fresh thyme and Pecorino Romano cheese on top.

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