Name: Barilla® Elbows with Parmigiano Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 1 Box Barilla® Elbows; 3½ Cups milk; ¾ Cup fresh cream; ¾ Cup Parmigiano-Reggiano cheese, grated; 2 Tablespoons butter; 3¾ Tablespoons flour; To taste Salt; To taste Sage and White pepper

Barilla^® Elbows with Parmigiano Cream

25 minutes

Weeknight Weekend Gatherings Dairy/Cream No Meat Classic Blue Box Soup

There is nothing cozier than a heart-warming plate of pasta after a long day. Not convinced? Try Elbows with Parmigiano-Reggiano cream: a simple dish, but a real delight for the palate.

Ingredients

8 servings

1Box Barilla^® Elbows

3½Cups milk

¾Cup fresh cream

¾Cup Parmigiano-Reggiano cheese, grated

2Tablespoons butter

3¾Tablespoons flour

To tasteSalt

To tasteSage and White pepper

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

In a saucepan, melt butter and flour together then add milk and cream; bring to a low boil stirring continuously.

Step 2

After few minutes turn off the stove and add the cheese and adjust with salt.

Step 3

In the meantime, cook pasta according to package directions. Drain, reserving at least a cup of the pasta cooking water.

Step 4

Add pasta to the sauce and mix. If needed add some cooking water to make it creamier.

Step 5

Garnish with sage and white pepper to taste.

Elbows

Elbows, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size and be either smooth or ridged. Pasta Elbows originated from Northern and Central Italy, where they are traditionally used in soups. Barilla^® Elbow pasta is made with non-GMO ingredients. For more information, please read our position.

Shape

Short

Pack size

16oz

Range

Classic Blue Box

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