Barilla® Veggie Rotini with Kale, Roasted Peppers & Pine Nuts

  • Yield : 25
  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Celebrate the colors of Italy in this vegetarian dish. Try substituting chard or other hardy greens for the kale.


  • 3 1/8 lb. Barilla Veggie Rotini
  • 1 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 lb. kale, chopped
  • 1 1/2 cups white wine
  • 12 red bell peppers, roasted and diced
  • Salt and pepper
  • 1 cup pine nuts, toasted
  • 2 1/3 cups grated Pecorino Romano cheese


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For each serving, to order: Reheat about 1 cup pasta in simmering water.

Step 3

In a saute pan, heat 2 tsp. oil and a pinch of garlic. Cook for 1 minute. Add about 2 oz. kale and cook until wilted.

Step 4

Deglaze with 1 Tbsp. wine and add about 1/2 cup red peppers. Season with salt and pepper.

Step 5

Drain pasta and toss it with the vegetables. Plate it and garnish with 2 tsp. pine nuts and 1 1/2 Tbsp. cheese.

Chef Recommended Cuts
  • Veggie Elbows
  • Veggie Penne
  • Veggie Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1/25
Servings Per Container 25

Amount Per Serving
Calories 400
Calories from Fat 144
% Daily Value*
Total Fat 16g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 500mg
Total Carbohydrate 52g
Dietary Fiber 7g
Sugars 6g
Protein 13g

Vitamin A 370%
Vitamin C 210%
Calcium 15%
Iron 20%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.