Farfalle with Roasted Red Pepper and Pine Nuts Served with Ricotta and Fresh Mozzarella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You'll love the bright colors and variety of textures in this delicious pasta dish. Barilla Veggie pasta is made with squash and carrots for an additional veggie boost Ingredients:
1 box barilla veggie farfalle |
6 tablespoons extra virgin olive oil, divided |
1 (8 ounce) ball fresh mozzarella, chopped |
1 cup ricotta cheese |
salt to taste |
black pepper to taste |
1 clove garlic, chopped |
3 roasted red peppers, diced |
1/4 cup toasted pine nuts |
4 leaves basil, chiffonade |
Directions:
1. In a small bowl, combine 2 tablespoons olive oil, mozzarella and ricotta cheese, season with salt and pepper and set aside. Bring a large pot of water to a boil.
2. In a large skillet, saute garlic in 4 tablespoons olive oil until slightly yellow in color. Add roasted peppers and saute for 2 minutes. Season with salt and pepper.
3. Cook pasta according to package directions. Drain and toss with the sauce, basil and roasted pine nuts. To serve, arrange individual bowls and place 1 spoon full of cheese mixture inside the bowl. Top with pasta mixture and serve.
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