Recipe: Mini Rotelle
This is the last week of my Piccolini Perfecto Pasta
creations. Please take a look at my previous two recipe posts for ideas on how
to create a delicious rainbow of flavors and nutrients using Barilla's
Piccolini vegetable pastas. The third and final recipe includes the Mini
Rotelle (aka mini wagon wheels), wonderfully made with spinach and zucchini!
What a great way to present vegetables to a picky eater!
On the back of each of the Piccolini boxes, Barilla provides
a delicious, easy-to-follow step by step recipe, offering healthy and tasty
suggestions of how to prepare the pasta. I actually decided to attempt the recipe
on the back of the Mini Rotelle box this week and really enjoyed it!
Here you go!
- 1 box of Mini Rotelle pasta
- 4 tablespoons of extra virgin olive
- ½ onion diced
- 2 leaves of fresh sage, chopped (or
you can use the pre-cut in the jar)
- 1 medium butternut squash, peeled and
diced (I bought it this way to save time)
- 1 pint cherry tomatoes, halved
- 1 ½ cups chicken broth
- Salt, pepper and ½ cup of parmigiano
- Follow directions on the box and boil
the mini rotelle pasta.
- Sauté the onions and sage with oil in
a large skillet for 2-3 minutes. Add cut squash and cook for 5 minutes.
Add tomatoes and cook for another 2 minutes.
- Add chicken broth and bring to a
sauce aside and cool for 5 minutes, blend ¾ of the mixture at a low speed
until smooth. Return mixture to the skillet.
with salt and pepper.
pasta 1 minute less than recommended according to package directions.
and reserve ½ cup of the cooking liquid.
pasta and cooking liquid to the sauce and cook 1 additional minute
cheese, toss to combine and enjoy!
Feedback: I found
this recipe to be incredibly flavorful! The butternut squash and cherry
tomatoes add a naturally sweet element to the dish and the onions really
balance it out. Although there are many flavors and textures, because it is
blended, it makes the dish less threatening to children who are picky eaters! Good