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Casarecce with Mediterranean Vegetables and Salted Ricotta

This pasta dish is so quick and easy to create, it's the perfect vegetarian midweek meal.

Casarecce with Mediterranean Vegetables and Salted Ricotta

Preparation time: 15 min | Cooking time: 15 min

Serves 4

350g Barilla Casarecce

1 jar Barilla Mediterranean Vegetables Sauce

1 garlic clove, crushed

1 celery stick, diced 1 cm

½ red onion, diced 1 cm

10 fresh basil leaves

50g salted Ricotta, grated

Extra Virgin Olive oil

Sea salt and pepper, to taste

 

In a large fry pan, heat a little oil, then add the red onion and garlic and cook for 3 minutes. Add celery and cook for 3 extra minutes, then add salt and pepper, to taste.

In a large saucepan, bring plenty of salted water to the boil. Drop the Barilla  Casarecce into the water, stir and cook according to the instructions on the pack.

Add the Barilla Mediterranean sauce to the vegetables and bring to a simmer for 5 minutes. Add basil.

Drain the pasta 1 minute before the suggested time and toss it into the pan with ½ cup of cooking water to allow the pasta to finish cooking in the pan.

Once the pasta has absorbed all the liquid, add the salted Ricotta cheese and serve with a drizzle of Extra Virgin Olive oil.

TIP: Add chilli to this dish for an extra flavor boost, if it suits your tastes. Substitute salted Ricotta with Recorino Romano or Parmigiano Reggiano if you prefer.

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