We’ve partnered with Barilla to bring you some Barilla family friendly recipes to encourage you to cook and dine together! Barilla® created Share The Table® to help inspire, empower and support all families to enjoy more meaningful meals. Check out the website for more details on how to make family meal time more meaningful!
I also made an awesome Avocado Pasta Salad with Barilla’s bowtie pasta. Recipe here. These new recipes are easy peasy and full of summer veggies. Simple to make, meaning kids can be involved.
Barilla is still a family-owned company which believes that the table is much more than just a place to eat, and food is better when it is shared. Preparing and eating food together is one of the simplest things we can do to live better. Enjoying great food with family and friends not only provides us with physical sustenance, but it also nourishes us mentally and emotionally.
1 box of Barilla Whole Grain Spaghetti
2 Tbsp Extra virgin olive oil
1 clove Garlic chopped
1 medium zucchini sliced in ribbons with peeler (kid friendly)
2 Yellow squash or zucchini sliced with peeler
400 grams San marzano tomatoes canned
125 ml water
Fresh basil cut into strips
4 leaves Parmigiano reggiano grated 100 gSalt to tasteBlack pepper to taste
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow in color.
COOK Whole Grain Spaghetti 1 minute less than recommended cook time on package. Meanwhile, ADD zucchini and yellow squash to the skillet and sauté for 3-4 minutes. ADD tomatoes and water. Season with salt and pepper.
DRAIN Whole Grain Spaghetti and add to the skillet. Toss with the sauce. Let pasta continue to cook in the skillet for 1 minute.
TURN off heat and toss in basil.
TOSS with Parmigiano cheese before serving
350 g Barilla Rigatoni
400 g Cherry tomatoes
Half a sweet onion thinly sliced
1 Eggplant cut into small pieces
3 tablespoons Extra virgin olive oil
3 tablespoons Pecorino or Parmesan cheese grated
1 Yellow bell peppers cut in matchsticks
1 Red bell pepper cut in matchsticks
2 Small zucchini cut into rounds
Salt and Pepper as needed
1 Heat the extra virgin olive oil in a large, low, non-stick pan. Cook the onion for 2 mins; add the pepper
After a few minutes, add the unpeeled eggplant and zucchini, cut into round slices, and fry over a med-high heat stirring frequently for 5 mins. Lastly, add the chopped cherry tomatoes and salt. Cook for approximately 20 minutes.
1 Cook the Barilla Rigatoni in plenty of salted water according to package directions add to the sauté with the sauce. Sprinkle with grated cheese and serve.
*This post is sponsored by Barilla.