Tag Archives: #allstarsbarilla

Tomato, Basil, and Parmesan Pasta

Here’s another simple but tasty pasta dish that I made for a potluck.  With the slight tang of the cherry tomatoes mixing with a subtle basil flavor and a creamy texture of melted parmesan and mozzarella cheeses, any pasta fan would gobble this up.

(To julienne basil leaves quickly, by the way, just stack them on top of each other, roll them tightly together, and cut thin strips across the roll.)

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White Fiber Mini Shells with Cherry Tomatoes, Basil & Parmigiano-Reggiano Cheese

  • Servings: 6
  • Time: 15mins
  • Difficulty: easy
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INGREDIENTS:

    • 1 (12 ounce) box Barilla White Fiber Mini Shells
    • 4 tablespoons extra virgin olive oil
    • 1 small onion, diced
    • 2 pints cherry tomatoes, halved
    • Salt to taste
    • Black pepper to taste
    • 6 leaves basil, julienned
    • 1/2 cup grated Parmigiano-Reggiano cheese
    • 1/2 cup grated mozzarella cheese

DIRECTIONS:

  1. Bring a large pot of water to a boil.
  2. In a large skillet, cook onion in olive oil for 3-4 minutes or until translucent. Add tomatoes and sauté for 3-4 minutes until blistered. Season with salt and pepper.
  3. Cook pasta 1 minute less than required cooking time, drain and toss with sauce and 1/2 cup pasta cooking liquid. Remove from heat and add basil and cheeses.
  4. Stir to combine and serve.

 

For more recipes from Barilla® check out their collection on Allrecipes.

Mazola_AllstarsProgramGuidelines_March2014

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews on Trickle of Consciousness. The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.

Quick & Easy Meal: Lemon & Herb Blackened Chicken w/ Cheesy, Garlic Spaghetti

As you may have noticed, a few of my previous posts reflect my love for quick and easy meals – you know, the ones that are perfect for weeknight dinners when you’ve rushed home from work or the gym and need to cook it up quickly.  Well, yesterday’s dinner was satisfying (so good that I ate too much), but only took me 15 minutes total to make the dishes (not counting the 2hr marinate time for the chicken, since I was away from home when that occurred).

The blackened chicken (which could have been a little darker if I left it in the skillet for a minute or two longer) was moist and tender due to the lemon juice and garlic-infused grape seed oil, and it had a nice lemony flavor too.  (The recipe called for olive oil, but I had used the last on the pasta, so I used the grape seed oil instead, with great results I might add.)

I was skeptical about the spaghetti side dish, because we normally don’t eat pasta without a thicker sauce, but it actually exceeded my expectations.  The flavors of the olive oil, garlic, and red pepper blended well, and the cheese added a light creaminess to the pasta.  (By the way, Barilla® makes a gluten-free pasta which is comparable in taste to its regular ones.  If you are gluten-sensitive or intolerant, you can check out my previously posted recipe for gluten-free rotini cooked with charred green onion pesto, cranberries, and toasted cashews.)

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Easy Lemon & Herb Blackened Chicken*

  • Servings: 4
  • Time: 15mins + 2hr marinade
  • Difficulty: easy
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INGREDIENTS:

    • 1 cup lemon juice
    • 2 tablespoons garlic-infused grape seed oil
    • 2 tablespoons dried marjoram
    • 4 skinless, boneless chicken breast halves
    • 1 teaspoon vegetable oil, or as needed
    • 1 tablespoon lemon juice, or to taste

DIRECTIONS:

  1. Whisk 1 cup lemon juice, olive oil, and marjoram together in a glass or bowl. Add chicken and toss to evenly coat. Place in freezer bag and marinate in the refrigerator for 2 hours. Remove chicken from marinade; discard marinade.
  2. Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

My Review: The flavors were good – lemon was prominent but not overpowering, and the seasoning tasted good with the lemon. These came out moist and tender. The only changes I made were to marinate it in a freezer ziplock bag, because I feel that coats the chicken better and to use garlic-infused grape seed oil in the marinade, because I ran out of olive oil. This is a simple recipe, perfect for a quick weeknight dinner. I threw the chicken in the marinade before the gym and cooked chicken for 10 minutes after the gym. I could have maybe cooked it another minute on each side for an even darker color, but it was still very tasty! I will definitely make this chicken again soon! 

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Thin Spaghetti with Garlic, Red Pepper, and Olive Oil

  • Servings: 4
  • Time: 15mins
  • Difficulty: easy
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INGREDIENTS:

    • 1 (16 ounce) box Barilla PLUS(R) Thin Spaghetti
    • 1/3 cup extra virgin olive oil
    • 3 cloves garlic, sliced
    • 1/3 cup chopped fresh parsley
    • 1/4 teaspoon red chili pepper flakes
    • 1/4 cup Parmigiano-Reggiano cheese, freshly grated

DIRECTIONS:

  1. Bring a large pot of water to a boil.
  2. Heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; saute 2 to 3 minutes.
  3. Cook Plus(R) Thin Spaghetti according to package directions.
  4. Drain pasta, reserving 1/2 cup pasta water. Immediately add hot pasta to skillet. Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly.
  5. Transfer to a serving platter or bowl.

My Review: I was skeptical about this dish, as we don’t normally eat pasta without tomato sauce so I was hoping it wouldn’t be too bland, but this exceeded my expectations. The flavors of the olive oil, garlic, and red pepper blended well together, and the cheese added a light creaminess to the pasta. In fact, I ate way too much in one sitting! I didn’t change a thing. It only takes 10-15 minutes including prep time, so this was perfect for our weeknight dinner.  

For more recipes from Barilla® check out their collection on Allrecipes.  There’s a lot of good ones there!

Mazola_AllstarsProgramGuidelines_March2014

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews on Trickle of Consciousness. The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.

For the Pasta Lovers…

This past week, I tried two pasta recipes from Barilla®.  The first, was Elbows Mac and Cheese with Tuscan Herb Sauce, and was so good that I can’t wait to make it again!  With the parmesan and fontina cheeses, it gives it a unique flavor that I hadn’t tried before, and the Barilla® elbows pasta is budget-friendly, so it makes a nice main dish.  The second recipe was a light side dish made with gluten free rotini mixed with a charred green onion pesto, toasted cashews, and cranberries.  It’s a perfect summer side dish and very easy to make.  Check out both recipes below:

Mac & Cheese 2 Mac & Cheese

Elbows Mac & Cheese with Tuscan Herb Sauce*

  • Servings: 8
  • Time: 30mins
  • Difficulty: easy
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INGREDIENTS:

    • 1 (16 ounce) box Barilla® Elbows
    • 1 tablespoon extra virgin olive oil
    • 1 clove garlic, chopped
    • 1 (24 ounce) jar Barilla® Tuscan Herb Sauce
    • 1 cup heavy cream
    • Salt and black pepper to taste
    • 1/2 cup grated Parmigiano cheese
    • 1 1/2 cups shredded fontina cheese

DIRECTIONS:

  1. Bring a large pot of water and cook the pasta 1/2 of the cooking time. Drain and toss with 1 tbsp of olive oil and set aside.
  2. Meanwhile in a large skillet saute garlic in remaining olive oil for 1-2 minutes or until slightly yellow in color. Add the Barilla® Tuscan Herb sauce and bring to a simmer. Add the heavy cream and season with salt and pepper to taste.
  3. In a 13×9 casserole combine the pasta with the sauce and fold in the Parmigiano cheese. Top with fontina and bake in a 375 degrees F for 15-20 minutes or until bubbly and brown. Remove from the oven and let it rest for 10 minutes before serving.

My Review: We truly enjoyed this recipe.  It has a unique, tasty flavor.  We particularly enjoyed the mixes of the freshly shredded cheese fontina cheese, grated parmesan cheese and the creamy Tuscan sauce.  Unlike other reviewers of this recipe, I did not have a problem with the cheese melting.  It is important to note that the pasta and sauce must still be hot when mixed with the cheese.  It would probably even help to add a bit extra parmesan cheese.  Can’t wait to make this again! 

Rotini

Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries

  • Servings: 4
  • Time: 20mins
  • Difficulty: easy
  • Print
INGREDIENTS:

    • 1 (12 ounce) box Barilla® Gluten Free Rotini
    • 1 bunch green onions
    • 7 tablespoons extra virgin olive oil, divided
    • salt and black pepper to taste
    • 1/4 cup cashews
    • 1/4 cup grated Parmigiano cheese
    • ice cubes
    • 1/2 cup dried cranberries
    • 1/2 cup hot water

DIRECTIONS:

  1. Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.
  2. Place cranberries in bowl of hot water to soak.
  3. Toss the green onions with 1 tablespoon of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven until lightly charred, about 10 minutes. Remove the onions from the oven and let them cool down.
  4. In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.
  5. Slowly drizzle in the remaining olive oil and season with salt and pepper to taste. Add the ice cubes and puree. Remove the pesto from the blender and place in a large bowl.
  6. Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.
  7. Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.

My Review: This is an easy to make side pasta salad for a light summer dinner.  (But don’t forget to warn people that there are cashews in case they are allergic!)  I was happy to learn that Barilla® now has gluten free pasta, because I have hosted friends who have gluten intolerance in the past, and it is difficult to find recipes that don’t include gluten.  

For more recipes from Barilla® check out their collection on Allrecipes.  There’s a lot of good ones there!

Mazola_AllstarsProgramGuidelines_March2014

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews on Trickle of Consciousness. The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.