Thin Veggie Spaghetti with Olive Oil, Grana, and Pepper2017-04-18
- Cuisine: Mediterranean, Traditional Italian, Type: Entrée, Side, Product Line: Barilla Veggie, Barilla® Whole Grain, Protein+™
Grana Padano is similar to Parmesan, made in northeastern Italy for centuries. Its more granular texture and slightly sweeter taste pair well with veggie spaghetti and a generous grind of black pepper.
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.
For each serving, to order: Reheat about 1 1/2 cups pasta in simmering water. Drain and toss in a pan with 1 Tbsp oil, 1/4 tsp pepper, and some pasta cooking water to make a sauce. Season with salt. Plate and garnish with 2 Tbsp. cheese.
- 4 1/2 lb. Barilla Thin Veggie Spaghetti
- 1 1/2 cups extra-virgin olive oil
- 2 Tbsp. black pepper
- 3 cups shredded Grana Padano cheese
- Sea salt
Chef Recommended Cuts
- PLUS® Thin Spaghetti
- Veggie Thin Spaghetti
- Whole Grain Thin Spagheti
Spaghetti with Bottarga and Lemon Zest
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Barilla Red Lentil Penne with Harissa and Coconut Cream Sauce
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Farfalle with Roasted Butternut Squash, Amaretto Cookies, Taleggio Cheese and Black Winter Truffle
This information is per serving.
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.