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Balance thinner strands of pasta with light sauces and thicker strands with robust sauces.
These fun and versatile shapes do well in a pasta salad, baked dishes and with chunkier sauces.
Shells are great with vegetable-based sauces and heartier meat or tomato-based sauces.
A variety of lasagne sheets and recipes.
The perfect shapes to accent your favorite bowl of soup.
An Italian favorite for over 145 years.
Gluten free pasta with a classic pasta taste and texture.
1 box Barilla® Red Lentil Spaghetti
4 tablespoons extra virgin olive oil
2 bunches Swiss chard, only leaves
1 clove garlic, whole
1 lemon, zests and juice separate
½ cup Parmigiano-Reggiano cheese, grated
Salt and black pepper to taste
Bring two pots of water to boil then add salt. In one pot boil the greens for five minutes, drain, squeeze out the excess water and roughly chop.
In a skillet sauté garlic with olive oil, add chopped greens, cook for two minutes.
Stir in lemon juice and zests, reduce to half.
Cook pasta according to package directions, drain and toss with veggies, stir in Parmigiano before serving.
See whole pasta range
