Barilla Penne with Ricotta
and Broccoli
2 cups ricotta cheese
1/2cup grated
Parmesan cheese
1/2teaspoon salt
1/8teaspoonblackpepper
1 26-ounce jar Barilla*
Marinara Sauce
1 16-ounce box Barilla*
Penne Pasta
3 cups broccoli florets
1. Mix ricotta, Parmesan, salt and pepper in a
large bowl.
2. Heat Barilla Marinara in a large skillet over
low heat.
3. Cook penne according to package directions.
During last 2 minutes of cooking time, add
broccoli florets. Drain. Add penne and broccoli
to ricotta mixture. Mix well.
4. Place on a serving platter, top with marinara
sauce and serve. Makes 4-6 servings.
*Brands may vary by region; substitute a similar product.
Bumble Bee
Albacore Pasta Primavera
1 cup sliced yellow
bell peppers
1 cup sliced red bell peppers
2 6-ounce cans Bumble Bee*
Solid White Albacore,
drained and flaked
1 cup sliced black olives
Salt and pepper
Parsley
1 16-ounce package
pasta spirals
1 cup sliced carrots
1 cup sugar snap peas
3/4cup olive oil
1/2teaspoon crushed
red pepper
1 tablespoon finely
chopped garlic
1. Prepare pasta according to package directions.
During the last 5 minutes of cooking time, add
carrots and snap peas. Drain well and return to
the cooking pot.
2. In a large saucepan, heat oil over medium heat.
Cook pepper flakes and garlic until garlic is golden;
add bell peppers and cook for 2 minutes. Combine
with the pasta and toss well. Add albacore and
olives and toss lightly. Season to taste with salt and
pepper. Garnish with parsley. Makes 6-8 servings.
*Brands may vary by region; substitute a similar product.
Basil and Lemon Spaghetti with
Cello Parmigiano Reggiano
1-2tablespoonscoarse 1/2teaspoonsalt
or regular salt 1/4 teaspoon black pepper
1poundspaghetti 1/3cuppackedfreshbasil
1/2 cup unsalted butter leaves, chopped
1tablespoongrated 3/4cupfreshlygratedCello
lemonpeel ParmigianoReggiano
2tablespoonsfresh 6sprigsfreshbasil
lemonjuice forgarnish
1. Add 2 tablespoons coarse salt to 2 gallons of
rapidly boiling water. Stir in spaghetti and cook
until al dente. Drain. Return to the cooking pot.
2. Melt butter in a large sauté pan. Add lemon
peel, lemon juice, salt and pepper. Heat gently for
1 minute. Toss with hot drained spaghetti. Add
chopped basil and Cello Parmigiano Reggiano
and toss until spaghetti is evenly coated.
3. Garnish with basil sprigs. Pass additional
grated Cello Parmigiano Reggiano at the table.
Makes 6 servings.
