Tag: Dishes

3 Easy Pasta Dishes That’ll Have Guests Asking for Seconds

This article was created in partnership with Barilla® as part of Together at the Table.

It’s easy to get overwhelmed when you’re planning a dinner party. Do you play up your skills and cook something trés fancy? Do you make multiple entrées to satisfy every diet preference? Yes—but you do it the smart way and make pasta!

Pasta is one of those simple, universal foods that everyone loves. It pairs perfectly with all kinds of ingredients and flavors, and is the ideal staple of any plant-based diet (vegans, pescatarians, and Mediterranean diet lovers, rejoice!). Not to mention it’s super easy to get on the table, even on a weeknight.

Since our friends at Barilla® know a thing or two about pasta, we teamed up with Barilla’s executive chef, Lorenzo Boni, to create three delicious, crowd-pleasing recipes that don’t require hours in the kitchen. In fact, these can all be made in 30 minutes or less (Monday night dinner party, anyone?). Pick your favorite, make them all, or get more recipe inspo here. Then sit back and enjoy all the happy faces around the table asking for seconds.

1. Rigatoni With Meatless Bolognese

Barilla Rigatoni Vegan Bolognese

Ingredients

1 box Barilla® Collezione Rigatoni
1/4 cup extra-virgin olive oil
1/2 cup white onion, chopped
12 ounces brown lentils, cooked
2 cups cremini mushrooms, ground
1 tablespoon tomato paste
Almond flour, toasted (optional)
1/4 cup Italian parsley, chopped

Directions

1. Bring a large pot of water to a boil. Cook pasta for one minute less than indicated in package directions, reserving 1/2 cup of the cooking water.

2. Meanwhile, heat extra-virgin olive oil in a large skillet over medium heat. Add chopped onions and cook until softened.

3. Increase heat to medium. Add brown lentils and stir frequently, until heated through.

4. Add ground cremini mushrooms and tomato paste, and cook until softened. Season with salt and pepper, to taste.

5. Stir cooked Barilla® Collezione Rigatoni and reserved pasta cooking water into the lentil-mushroom mixture, and continue cooking for 2-3 minutes, until heated through.

6. Remove skillet from heat. Sprinkle with toasted almond flour (if desired) and garnish with Italian parsley before serving.

2. Thick-Cut Spaghetti With Lobster, Cherry Tomatoes, Zucchini, and Bottarga

Barilla Thick Cut Spaghetti With Lobster

Ingredients

1 box Barilla® Thick Spaghetti
1/4 cup extra-virgin olive oil
1/4 cup garlic, sliced
12 ounces lobster, cut into small pieces
2 cups cherry tomatoes, halved
2 cups zucchini, diced
2 tablespoons bottarga (optional)
1/4 cup fresh basil, chopped

Directions

1. Bring a large pot of water to a boil. Cook pasta for one minute less than indicated in package directions, reserving 1/2 cup of the cooking water.

2. Meanwhile, heat extra-virgin olive oil in a large skillet over medium heat. Add garlic and cook until softened.

3. Increase heat to medium-high. Add lobster and cook, stirring frequently, until opaque.

4. Add cherry tomatoes and zucchini, and season with salt and pepper, to taste.

5. Stir cooked Barilla® Thick Spaghetti and reserved pasta cooking water into the vegetables, and continue cooking for an additional 2-3 minutes, until softened.

6. Remove skillet from heat. Sprinkle with grated bottarga (if desired) and garnish with fresh basil before serving.

3. Quick Seafood Paella With Orzo

Seafood Paella With Orzo

Ingredients

1 box Barilla® Orzo
4 tablespoon extra-virgin olive oil
1 white onion, diced
1 quart vegetable broth
6 ounces shrimp
6 ounces mussels
1 cup cherry tomatoes, halved
1 cup red pepper, diced
1 pinch saffron
1/4 cup fresh basil, chopped

Directions

1. Preheat oven to 425 degrees.

2. Bring a large pot of water to a boil. Cook pasta for one minute less than indicated in package directions. Drain Barilla® Orzo when it has finished cooking.

3. Meanwhile, heat extra-virgin olive oil in a large skillet over medium heat. Add diced onion and cook, stirring frequently, until softened.

4. Pour vegetable broth into skillet and add cooked orzo.

5. Reduce heat to low. Add shrimp and mussels, and cook until heated through.

6. Stir in cherry tomatoes, red pepper, and saffron. Cook 2-3 minutes, stirring frequently.

7. Cover with aluminum foil and bake in the oven until thoroughly cooked, approximately 10 minutes.

8. Allow to cool and garnish with fresh basil before serving.

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