Le Ricette

Barilla® Tri-Color Rotini Pasta Salad with Roasted Veggies & Parmigiano Reggiano Cheese


Le ricette
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forma
TYPE
First course


Ingredients for 4 people


Barilla® Tri-Color Rotini
8 tablespoons extra virgin olive oil
1 small red onion diced
1 small butternut squash diced
1 bunch asparagus cut on a thin bias
1 head fennel sliced thin
2 roasted-red bell peppers diced (or 1 can)
2 Portobello mushrooms diced
Salt and black pepper to taste
2 tablespoons lemon juice
1 teaspoon fresh oregano chopped
½ cup Parmigiano Reggiano cheese shredded


Ingredients


asparagus
extra-virgin olive oil
fennel
lemon juice
oregano
Parmigiano Reggiano Cheese
red onion

Preparation 15 minutes preparation + 15 minutes cooking

1
Bring a large pot of water to a boil.

2
Cook pasta 1 minute less than package directions.

3
Drain and toss with 1 tablespoon olive oil; place on a sheet tray to cool.

4
Roast the vegetables separately on a sheet tray seasoned with salt, pepper and olive oil until they are lightly browned and cooked through.

5
Once the vegetables are cool, combine pasta and roasted vegetables in a large bowl; add remaining olive oil, lemon juice and oregano.

6
Toss and combine; top with Parmigiano Reggiano cheese.


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