Barilla® Mostaccioli with Mushrooms & Zucchini
Barilla® Mostaccioli with Mushrooms & Zucchini
32 minutes total / Calories 350
- Classic Blue Box
- Dairy/Cream
- Extra Virgin Olive Oil
- Garlic
- Gatherings
- Mushroom
- No Meat
- Short
- Spring Recipes
- Summer Recipes
- Weekend
- Weeknight
Made with Barilla Classic Blue Box Mostaccioli pasta.
Ingredients
Serves 8
| 1 | Box Barilla® Mostaccioli |
| 1 | Cup Ricotta Cheese |
| 1 | Teaspoon Salt |
| 2/3 | Cup Shallot, Chopped |
| 4 | Ounces Wild Mushrooms, Sliced |
| 4 | Cups Zucchini, Sliced |
| 1/3 | Cup Extra Virgin Olive Oil |
| 2 | Teaspoons Fresh Rosemary, Chopped |
| 2 | Cloves Garlic, Minced |
| 1/8 | Teaspoon Black Pepper Freshly Ground |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil.
Step 2
Heat olive oil in large skillet over medium heat.
Step 3
Sauté shallots, rosemary and garlic for 2 minutes.
Step 4
Add zucchini and mushrooms; cover and cook for 5 minutes.
Step 5
Uncover; continue cooking 10 minutes, stirring occasionally.
Step 6
Cook pasta according to package directions; drain and return to pot.
Step 7
Add vegetable mixture to hot pasta; toss.
Step 8
Stir in ricotta cheese, salt and pepper.
Step 9
Transfer to serving platter.
Step 10
Makes 4 to 6 servings.
Mostaccioli
Mostaccioli, known in Italy as "Penne Lisce," are a specialty of the Campania Region in Southern Italy, which includes the cities of Naples, Capri, and Sorrento. Penne are tube-shaped with angled ends cut to resemble a quill or pen point. Unlike Penne, which are ridged, Mostaccioli are smooth in texture.
Barilla® Mostaccioli is made with non-GMO ingredients. For more information, please read our position.
- Shape Mostaccioli
- Cook time 10–11 mins
- Pack size 16 oz.
- Range Classic Blue Box