Everyone loves pasta, that’s for sure! They are versatile, can be cooked in various ways and are easy to make on weekdays, but some recipes can get repetitive and boring. Here are two pasta recipes that are anything but ordinary. We love exciting meals!
Barilla Rigatoni with Barbeque Ribs & Grilled Asparagus
- 1/2 box Barilla Rigatoni
- 1 cup chicken broth
- 11/2 cup prepared mashed potatoes
- 4 tablespoon extra virgin olive oil
- 1 pint grape tomatoes
- 1 slab barbecued ribs, bone off, cut in ½-inch pieces
- 1 tablespoon barbecue sauce
- 1 bunch asparagus, grilled
- 1/2 cup shredded Parmigiano cheese
Cook pasta according to the package instructions. Thin out potatoes by adding them to ½ cup of broth in a bowl. Pre-heat the olive oil in a large skillet. Blister the grape tomatoes in the skillet over high heat for 2 minutes. Add rib meat and sauté for 2 minutes. Stir in barbecue sauce, grilled asparagus, and remaining broth. Drain pasta and toss with rib mixture. Serve on a bed of hot mashed potatoes, and top with the shredded cheese.
Barilla Bacon and Brussels Sprouts Penne
- 1 box Barilla Protein PLUS Penne
- 2 pounds Brussels sprouts
- 8 slices raw bacon
- 4 cloves garlic, minced
- 1/4 cup shallots, thinly sliced
- 1 tablespoon olive oil
- 1 cup chicken broth, low-sodium preferred
- 1/4 cup pecans, roasted and chopped
- 1/4 cup Parmesan cheese, grated
Cook pasta according to the package instructions. Preheat oven to 350°F. In a pot of boiling water, blanch Brussels sprouts for 5 minutes; place drained Brussels sprouts on baking pan in fridge to cool. Once cooled, cut sprouts in half. In an oven-safe skillet, cook bacon until crisp, remove and crumble; pour off all but 1 tablespoon of bacon fat. Add garlic and shallots to skillet and sauté until soft. To same skillet add olive oil and Brussels sprouts; bake in a 350°F oven for 10 minutes until caramelized. Remove from oven and add chicken stock; over medium heat, stir well and heat through. Add pasta, bacon and pecans, mixing well. Sprinkle with Parmesan cheese before serving.