Barilla® Veggie Rotini with Kale, Roasted Peppers & Pine Nuts

Barilla veggie rotini pasta

Made with

Barilla Veggie Rotini

  • Prep
  • Cook
  • Skill

  • 474
  • 17g
    Total Fat
  • 63g
    Total Carbohydrate
  • 16g
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Ingredients for 6 people

  • 1 box Barilla Veggie Rotini
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1 bunch kale (chopped)
  • 1/3 cup white wine
  • 3 roasted red peppers (diced)
  • salt to taste
  • black pepper to taste
  • ¼ cup toasted pine nuts
  • ½ cup grated Pecorino cheese


  • Bring a large pot of water to a boil.
  • In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color.
  • Add kale and sauté for 3-4 minutes. Deglaze with white wine.
  • Add the roasted red bell peppers and season with salt and pepper.
  • In a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
  • Cook pasta according to package directions. Drain and toss with sauce.
  • Remove from heat and add pine nuts and cheese. Stir to combine and serve.
  • REMOVE from heat and add pine nuts and cheese
  • STIR to combine and serve

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