Michael Voltaggio’s One Pan Pronto® Masala

Pronto Elbows package

Made with

Barilla Pronto® Elbows



Ingredients for 6 people      

  • 1 box Barilla® Pronto® Elbows
  • 3 cups vegetable broth
  • 1 cup onion  diced small
  • ½ cup carrots diced
  • 1 large tomato chopped
  • ½ cup frozen peas thawed
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1 tablespoon garam masala powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin ground
  • 1 bunch fresh cilantro
  • 1 cup Greek style yogurt plain
  • ¼ cup extra virgin olive oil
  • Salt to taste


  • Heat olive oil in a 12 inch skillet over medium heat.  Add garlic, ginger, onion and dry spices. Lower the heat and cook until translucent and fragrant about 5 minutes. 
  • Add carrots and tomatoes and stir until combined. 

  • Pour the whole box of pasta into the skillet and add broth ensuring that the liquid covers the pasta.  Add peas. 

  • Turn on the burner to high and set your timer for 10 minutes.  Optional add about 1/2 teaspoon of salt to taste. Cook on high, stirring regularly, until most of the liquid is absorbed, about 10 minutes but may vary by stove. 

  • Remove from heat.  After plating,  put a dollop of yogurt in the center of each serving and sprinkle fresh cilantro leaves over the top of each dish.

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