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Balance thinner strands of pasta with light sauces and thicker strands with robust sauces.
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These fun and versatile shapes do well in a pasta salad, baked dishes and with chunkier sauces.
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Shells are great with vegetable-based sauces and heartier meat or tomato-based sauces.
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An American favorite with a variety of lasagne sheet options and recipes from Barilla.
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An Italian favorite for over 140 years.
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Perfect pasta in 60 seconds.
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Gluten free pasta with the classic pasta taste and texture.
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100% whole grain goodness with the delicious taste and “al dente” texture of traditional pasta.
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ProteinPLUS®
Protein from simple ingredients to keep you satisfied
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Pronto®
One Pan. No Strainer.
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White Fiber
Same great pasta taste with 3X more fiber.
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Veggie
A tasty way to get more vegetables in your diet.
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Certified USDA organic pasta made with non-GMO ingredients.
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Academia Barilla
The art of pasta, perfected
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Sauces
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Tomato Sauce
A variety of authentic Italian flavors that go perfectly with your family's favorite pasta dishes.
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Our Alfredo sauces were developed with a rich taste and thick texture the whole family is sure to love.
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Pesto Sauce
Finely diced ingredients infused in oil for a delicious, balanced texture
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All Italian-Style Entrees
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Chicken Alfredo
Made with white meat chicken in a creamy Alfredo sauce for a flavorful meal-on-the-go! -
Marinara Penne
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Meat Sauce Gemelli
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Made with Italian sausage for a flavorful meal on-the-go, ready in 1 minute! -
Spicy Marinara Penne
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Tomato & Basil Penne
100% real ingredients. Can be enjoyed anywhere, anytime.
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Roasted Broccoli Alfredo Pasta with Pistachio Crumble
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- 398
- CALORIES
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- 55.0G
- CARBOHYDRATE
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- 13.0G
- PROTEIN
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- 15.0G
- FAT
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- Prep
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- Cook
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- Skill
- Casual
Ingredients
Ingredients for 8 people
- 1 jar Barilla® Garlic Alfredo Sauce
- 1 box Barilla® Linguine
- 6 cups bite-size broccoli florets
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 2/3 cup coarsely chopped shelled, roasted and salted pistachios
- 1/4 cup panko breadcrumbs
- 1/4 cup finely shredded Parmesan cheese
Made with
Linguine
Instructions
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1Preheat oven to 425°F and line a large baking sheet with parchment paper.
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2Place broccoli on the sheet and toss with 2 tablespoons olive oil and salt; roast 15 to 18 minutes or until tender; set aside.
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3In a very large skillet over medium-low heat, add remaining 1 tablespoon olive oil, the pistachios and breadcrumbs, and cook, stirring constantly, about 4 minutes or until golden brown and fragrant.
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4Remove from heat and transfer to a small bowl; stir in the Parmesan.
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5Wipe skillet clean; in that skillet bring the Garlic Alfredo Sauce to a low simmer.
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6Meanwhile, bring 4 to 6 quarts of water to a rolling boil, add salt to taste, and the Linguine, and stir gently.
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7Cook pasta according to package directions. Remove from heat and drain well, reserving 1/4 cup of the pasta cooking water.
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8Add pasta, three-fourths of the broccoli and the 1/4 cup pasta cooking water to the Garlic Alfredo Sauce in skillet; heat through.
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9Top with the pistachio-Parmesan mixture and remaining roasted broccoli.