pasta

Barilla Rotini with Fresh Plum Tomato Sauce and Chevre

With warm weather officially upon us, what could be nicer than bringing a piece of Italy to your patio this summer? Preparing a delicious, light pasta dish with friends and family is the perfect way to make some great summer memories.

 

Not only is pasta a crowd-pleaser, but it’s also a quick and easy dish you can prepare in advance for a summer barbecue or outdoor meal – which gives you more time to spend outdoors with the kids all day!

 

Why not cook up Barilla Rotini with Plum Tomato Sauce and Chevre for your family this weekend?

 Barilla Rotini recipe

 

 

Ingredients:

Rotini 1 box (454 g)
Pecorino cheese (made from sheep's milk) chevre, softened  3.5 oz (100 g)
Marjoram coarsely chopped fresh  1 tbsp (5 mL)
Ricotta cheese  1/3 cup (75 mL)
Extra virgin olive oil divided  1/3 cup (75 mL)
Grape tomatoes  1-3/4 lbs (825 g)
Red (cayenne) pepper flakes, or to taste  1/4 tsp (1 mL)
Garlic chopped  1 clove
Salt to taste
Pepper to taste

 

Directions:

 

1.  Cook Rotini according to package directions. 

 

2.  In a small bowl, mix together chevre and ricotta cheeses and marjoram. Stir in 2 tbsp (30 mL) of the oil. Season with salt and pepper; set aside. 

 

3.  Blanch tomatoes, a few at a time, in a medium pot of boiling water for about 1 minute. Remove with a slotted spoon into a bowl of cold water. Remove skin and seeds. Dice into 1/2-inch (1 cm) pieces; set aside.

 

4.  In a large skillet over medium heat, heat remaining oil. Add red pepper flakes and garlic sautéing until garlic turns slightly yellow. Stir in tomatoes, season with salt; cook for three minutes over high heat.

 

5.  Drain pasta and toss with the tomato sauce. Serve with a spoon of cheese mixture over the top of each serving.

 

Energy value 730Kcal - Kj

Protein 24g
Carbohydrates 93g
Fat 30g

 

We’re also thrilled to share the news that Barilla Canada is launching a brand new pasta line called Barilla PLUS®, with added nutrients! Stay tuned for more details and recipes in the coming months. 

 

How would you like to enjoy Barilla pasta for an entire year for free?!  Barilla Canada is giving away “Barilla for a Year” as part of its #MyBarillaRecipe promotion and you could win!  Enter starting May 15th for your chance. barilla pasta recipes

 

For more recipes, visit barilla.ca or check out the Facebook page at www.facebook.com/barillacanada! 

 

 

 

Posted by momstown team on 04/29/2013 - 13:08
Labels:
ShareThis share this post

Barilla Penne all'Arrabbiata

With spring weather fast approaching, many of us are thinking of ways to eat lighter meals. Believe it or not, it’s possible to give your diet a little “spring cleaning” without sacrificing great taste. Barilla makes it easy to create light yet flavourful meals that the whole family will enjoy.

 

Warmer weather means fresh produce, and we should look to rid our diets of heavier winter fare and add more veggies to dishes. Take advantage by cooking with in-season vegetables whenever possible.

 

Barilla pasta fits within a balanced diet and Canadians can feel good about preparing and serving Barilla’s high quality pasta to their families, every day, every way.


If you’re looking to try a light, flavourful dish, try Barilla Penne all’Arrabbiata today!

 

penne all'arrabbiata

 

Ingredients:


Penne Rigate  454 g
 
Fresh tomatoes 600 g

Garlic 2 pieces

Extra virgin olive oil 3 tablespoons

Pecorino cheese (made from sheep's milk) 4 tablespoons

Chili pepper 1

Parsley as needed

Salt as needed

Pepper as needed

 

Directions:

1.  Blanch and peel the tomatoes, remove the seeds, and dice into small cubes.

 

2.  Sauté the chopped garlic and chili pepper in oil. Add the tomatoes and cook for 5 minutes.

 

3.  Cook the Barilla Penne Rigate in plenty of salted water and drain when al dente.

 

4.  Toss with the sauce, then sprinkle with Pecorino cheese and chopped parsley.

 

Energy value 448Kcal - 1868Kjbarilla pasta recipes
Protein  14g
Carbohydrates 71g
Fat 12g

 

For more recipes, visit barilla.ca or visit the Canada Facebook page and tell them how you SHARE THE LOVE for a chance to win a trip for four to Italy! For a direct link to the contest, click here: http://on.fb.me/143cqdT.

 

 

Posted by momstown guest on 03/27/2013 - 12:49
Labels:
ShareThis share this post

Barilla Farfalle with Zucchini, Carrots, Fennel, Marjoram & Parmigiano-Reggiano Cheese

March is the Dietitians of Canada’s Nutrition Month, which concentrates on helping Canadians eat and live better.

 

According to a study conducted by the organization, 63 per cent of Canadians struggle with making healthier food choices in the grocery store at least half the time they shop (Source: Dietitians of Canada).  Before heading to the grocery store, it’s a good idea to arrive with some recipes and ingredients in mind. Pasta is an easy, go-to dish during the week and provides the foundation for a healthy, low-fat diet when eaten in recommended amounts with healthy accompaniments such as fibre and nutrient-rich vegetables, lean meats, fish and poultry.

 

Barilla firmly believes that food is the key to your wellbeing. That is why the brand’s products strive to be tasty and healthy at the same time, thus encouraging a healthy daily diet.  The simple and delicious ingredients used to make Barilla pastas (such as grains, etc.) are a healthy part of the Mediterranean way of living – one of the healthiest diets on earth. 

 

This month, try cooking up this nutritious (yet delicious) pasta dish courtesy of Barilla - Farfalle with Zucchini, Carrots, Fennel, Marjoram & Parmigiano-Reggiano Cheese! 

Barilla Farfalle and Vegetables

Ingredients:

Farfalle 1 box

Extra virgin olive oil  4 tablespoons

Garlic chopped  1 clove

Large carrot thinly sliced into rounds 

1 Fennel diced  1 head

Medium zucchini sliced into half-moons  2

Salt  to taste

Black pepper to taste

Marjoram chopped  1 teaspoon

Parmigiano-reggiano cheese grated  1/2 cup


Directions:

1.  BRING a large pot of water to a boil.

2.  In a large skillet, COOK garlic in olive oil for 1-2 minutes, or until slightly yellow in colour.

3.  ADD carrots and sauté for 4-5 minutes until lightly browned.

4.  ADD the fennel and zucchini, season with salt and pepper, and sauté for about 3 minutes.

5.  COOK pasta according to package directions, drain and toss with the sauce.

6.  REMOVE from heat and add fresh marjoram and Parmigiano-Reggiano cheese.

7.  STIR to combine, and serve.

 Barilla pasta recipe

For more recipes, visit barilla.ca or check out the Facebook page at www.facebook.com/barillacanada!

 

Posted by momstown guest on 02/28/2013 - 17:31
Labels:
ShareThis share this post

Barilla Farfalle Pasta with Cherry Tomatoes and Mint

A simple yet tasty recipe that brings summer colour to the table, all year round.  In just a few moments of preparation, you can have a quick, easy and nutritious meal for your family! 

 

Barilla is Italy’s #1 brand of pasta owned and operated by an Italian family from Italy for over 135 years.  In Canada, Barilla is proud to offer Canadian families a wide selection of the highest quality products, ranging from its Classic Blue Box pastas to its Whole Grain pasta line, made with 51 percent whole grain.  Barilla pasta is delicious, nutritious and can be served any day of the week in thousands of different ways!

 

Barilla Farfalle with cherry tomatoes and mint

 

Ingredients:

Tomatoes on the vine 350 g
Mint 1 bunch
Extra virgin olive oil 3 tablespoons
Salt and Pepper as needed

 

Directions:

1. Bring a pot with plenty of salted water to a boil.

2. Blanch, peel, and slice the cherry tomatoes. Remove the seeds. Sauté them in a frying pan with a tablespoon of oil and a pinch of salt. Next, add another 2 tablespoons of oil and cook everything on medium heat for approximately 105 minutes.

3. Meanwhile, cook the Farfalle. Drain and add them to the sauce.

4. Serve the dish garnished with washed and shredded mint leaves.

 

Nutritional values per serving prepared according to this recipe.
Energy value  404Kcal - 1685Kj
Protein11g
Carbohydrates 65g
Fat 10g

 

barilla pasta recipesVisit the Barilla Canada Facebook page and share a winter pasta recipe and a photo of the finished dish with Barilla through Facebook by February 27, 2013 for a chance to win a Barilla Prize Pack valued at $250! You can learn more about the contest at:  http://on.fb.me/12Ev5I5

Posted by momstown team on 02/15/2013 - 17:53
Labels:
ShareThis share this post

Spinach Ricotta Lasagna

The Milton momstown Junior Chefs had a great time making a delicious and easy Spinach Ricotta Lasagna. We crafty moms are always looking for new ways to include more veggies in meals for our kids, and this recipe is a yummy way to do just that. Easy enough for a weeknight meal, and special enough for company this recipe is a keeper.

 

spinach ricotta lasagna recipe

 

 

What you need:


4c of part skim ricotta
2 packages frozen spinach - thawed and with water squeezed out!
1/2 cup Parmesan
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 eggs, whisked

box Lasagna ready to bake noodles

 

We started on the spinach ricotta filling. The kids took turns adding and measuring the ingredients into the mixing bowl. A great opportunity to learn about numbers and build awareness of quantity!  They especially liked the hands on approach to squeezing the water out of the spinach (and a few mamas learned a new trick!).

 

spinach and ricotta lasagna

spinach ricotta lasagna


The Junior Chefs then moved on to assembling the lasagna! We added layers and the little ones had fun guessing what came next. They soon discovered that there was a pattern involved.


Sauce (1/2c)
Pasta
Spinach Ricotta mix

Sauce
Pasta
Spinach Ricotta mix

Sauce
Pasta
Sauce (approx 1 cup to cover the surface of the pasta layer)
2c shredded mozzarella

 

kids cooking lasagna


Our beautiful lasagna was covered with foil and went into the oven at 350 degrees for 45min. The foil was removed and it baked for 10 minutes longer.

 

The highlight was being able to taste test what we had made - YUMMY! It was unanimous with our group of Junior Chefs - everyone loves pasta!

Posted by momstown team on 01/23/2013 - 14:17
Labels:
ShareThis share this post

Silly Snacks- Hotdog Spaghetti

Sometimes you just can avoid cooking the foods that kids love best.  If you are looking for a silly twist on a classic kid's fave, check out the very crazy hot dog spaghetti that the kids made at momstown Kitchener Waterloo!  The best part is that kids can make the creations themselves and then choose the dips!

 

hotdog spaghetti

 

How to make these silly creations;

 

1.  Take the hot dogs and cut them into 1 inch slices

2.  Using hard spaghetti, skewer the hot dogs onto the spaghetti

3.  Add about 7-8 pieces of spaghetti to each slice of hot dog

4.  Boil the hotdog/spaghetti for approx 10 mins

5.  Serve with ketchup, dipping sauces or even spaghetti sauce!

 silly hotdog spaghetti

 

photo credit: Quirky Cookery

 

Posted by momstown team on 01/14/2013 - 18:05
Labels:
ShareThis share this post

momstown Turkey Meatballs

Thanks to Lindsay from momstown Hamilton for sharing this blog about cooking with her daughter.

turkey meatballs

My daughter loves to help mommy in the kitchen, and I have to say at the young age of not quite 2 1/2 she is a pretty good helper. The other night we decided to make Turkey Meatballs. We love to make anything around our house that means we have a reason to get our hands dirty so meatballs were the perfect outlet!

Other than the momstown meals blog who do I turn to when I need a trusty recipe? Well Martha Stewart of course and my monthly copies of Everyday Food! Here is the recipe I found in an old copy of Everyday Food Magazine.


Spaghetti and Turkey Meatballs

Serves 4
Prep time: 50 minutes
Total time: 1 hour

To make meatballs that are moist and tender, avoid using very lean ground turkey.

3 tablespoons olive oil
4 garlic cloves, minced
5 cups canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt and pepper
1 large egg
1/3 cup milk
1 white onion, finely chopped
2/3 cup plain breadcrumbs
1/2 cup freshly grated Asiago or Parmesan cheese, plus more for serving
1/2 cup chopped flat-leaf parsley
1 pound ground turkey
1 pound spaghetti

1. Make the sauce: In a large nonstick skillet, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, 20 to 25 minutes.

2. Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, and mix until combined. Form mixture into 1 1/2-inch balls.

3. Add meatballs to skillet, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.

4. Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta, transfer to skillet, and toss gently with the sauce. Serve with more Parmesan.

Note: Keeping your hands wet when forming meatballs will prevent the meat from sticking, making the task much easier.

 

The results were so yummy! We even had enough leftover meatballs to use the next day for a smashed meatball sandwiches which tasted amazing and made mommy happy because I got two meals out of one prep session!

Posted by momstown team on 05/03/2011 - 16:49
Labels:
ShareThis share this post

Spaghetti with Salmon Cream Sauce

Spring calls for lighter dishes - fish, fresh peas, and fresh cream. The cream might not be 'light' in calories but is light in texture and taste and makes this dish delicious.

salmon spagheti

 

4-6 ounces uncooked Barilla whole wheat spaghetti
2 teaspoons olive oil
1/2 an onion chopped
2 teaspoons minced garlic
3-4 ounces fresh salmon, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh lemon juice
1/4 cup dry white wine
1/2 cup frozen peas
1 cup heavy cream
1/4 cup freshly grated parmesan cheese

Cook spaghetti according to al dente instructions on the box.

 In a large frying pan, saute onions, garlic, and salmon for 5 minutes. Add salt and pepper, cook for another minute. Pour in lemon juice and white wine. Stir in frozen peas and cook for 5 minutes.

 Stir in 1 cup of cream and reduce heat. Continue cooking until the mixture thickens slightly. Add parmesan cheese; stir to melt.

Drain spaghetti and put it into the sauce; stir carefully until the pasta is covered in the sauce. Serve with additional grated parmesan on top.

 

This recipe was submitted by a momstown member for our Spring recipe contest.

Image from The Goddess' Kitchen

Posted by momstown mama on 04/15/2011 - 07:46
Labels:
ShareThis share this post

Cheesy Baked Penne with Cauliflower

Despite the beautiful weather we've been experiencing lately, it's hard to deny that Fall is upon us.  I'm just loving the beautiful Fall colours, watching my kids jump in the leaves and, of course, the arrival of fall means it's time to bring on the comfort food!  Now, I'm going to share something with you, it's a little embarrassing.  Growing up, when my dad was a single dad, he 'created' a lot of dishes that have become comfort foods for me.  The oddest ones are things like creamy egg on toast (you don't want to know!), peanut butter and mayonnaise sandwiches (don't knock it til you try it, no more peanut butter sticking to the roof of your mouth) and Mac'N'Cheese with tuna, stewed tomatoes and peas (another 'don't knock it 'til you try it fav!).  

Now, as I've gotten older - and not just because my family refuses to eat the dishes above, I've turned the PB&M sandwiches into NB&B wraps (nut butter & banana) because it's a bit healthier, super tasty and adds an easy fruit serving to my day, I've dropped that creamy egg thing altogether and I have searched and hunted for an updated version of my favourite Mac'N'Cheese comfort dish.  

Success!  I managed to find a delish cheesy pasta dish that totally makes me feel all warm inside on a chilly day AND, the best part, it sneaks in lots of cauliflower along with some tomato and zucchini and for the tough to please kiddies, they likely won't even notice!  My kids gobble it down and ask for seconds!  It works as a great side dish to chicken - or, chop up cooked chicken and throw it in the mix before you bake it, either way, it gets two thumbs up from my family every time.  I've even taken to double the veggie content and it's still a hit.  As an added bonus, it freezes well for future meals.  Enjoy!




Cheesy Baked Penne with Cauliflower
-----------------------------------------------------

Adapted from an Epicurious recipe


Ingredients:

1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets - and don't be afraid to include the stems!
1 1/2 cup chopped zucchini
3 large heirloom tomatoes
5 tablespoons butter, divided
1/2 cup thinly sliced green onions
Coarse kosher salt
2 tablespoons all purpose flour
1 cup heavy whipping cream
1 1/2 cups EACH coarsely grated smoked Gruyre and Fontina; about 9 ounces, divided (or cheeses of choice)
3/4 cup Parmigiano-Reggiano, finely grated
1 cup sour cream or creme fraiche
1 tablespoon whole grain Dijon mustard
10 ounces Barilla penne (3 1/2 cups)
1 cup fresh breadcrumbs or panko

Directions:

Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.

Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes, green onions and zucchini. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.

Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then sour cream and mustard. Season with salt and pepper. Remove from heat.

Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.

Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup cheese. Top with remaining pasta mixture and 1/2 cup cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD:  Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.

 

Thanks to Christine McLaughlin from Molly Cakes for this recipe!

Posted by momstown mama on 10/21/2010 - 21:54
Labels:
ShareThis share this post

Presto homemade alphaghettis!

My kids loooove this!

  • Dump two packages of stewing beef into the Crockpot. 
  • Add one large jar of plain tomato sauce then I fill the jar up three time with water (approx). 
  • Add in a can of crushed  or chopped tomatoes. 
  • Stir in a package of onion soup mix. 
  • Cook on Low all day (8-12 hours depending on the hours you need) 
  • At the last half hour pour in 2/3 package of alphabet pasta and a 1/2 package of frozen peas or mixed veggies if you like.

Presto Healthy homemade alphaghettis! Sorry for no exact measurements - I sort of made it up one night and it was such a hit that it became a fave! Enjoy! 

 

Shared by a momstown Burlington member

Posted by momstown mama on 07/05/2010 - 00:42
Labels:
ShareThis share this post