THE MODERN FAMILY PASTA COOKBOOK

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18 DITALINI SOuP WITH WHITE BEANS Barilla Ditalini INGREDIENTS Serves 6-8 1 1/2 cups Barilla Ditalini, dry 3 tablespoons extra virgin olive oil 1 cup onion, diced 1 cup carrots, diced 1/2 cup celery, diced 2 cloves garlic, minced 48 fluid ounces chicken broth 19 ounces cannellini beans, canned, drained, and rinsed, or substitute with any canned bean from pantry staples on page 24 4 large plum tomatoes, diced, or substitute with one 14 oz can of peeled tomatoes 1/4 cup fresh Italian parsley, chopped and divided 1 tablespoon fresh oregano, or 1 teaspoon dried oregano Salt, to taste Freshly ground black pepper, to taste 1 cup Parmigiano-Reggiano cheese, freshly grated and divided PREPARATION Prep Time: 20 minutes Cook Time: 18 minute • HEAT oil in large stockpot over medium-high heat. • ADD onion, carrot, celery and garlic. • SAUTÉ 3 to 4 minutes or until tender, stirring occasionally. • ADD broth and beans; heat to simmer. • STIR in tomatoes, Ditalini, 2 tablespoons parsley, oregano, pepper and salt. • BOIL 10 minutes, stirring occasionally. • STIR in remaining parsley and 1/2 cup cheese. • SERVE with remaining cheese. QuICK TIP Looking for an easy-dinner solution while doing household chores? No sweat! Soups are perfect 1-pot meals for getting dinner on the table while cleaning.
IF YOu TAKE A FEW MINuTES IN THE MORNINg TO DO A LITTLE PREP WORK ON DINNER, EVEN IF IT’S JuST CHOPPINg AN ONION, YOu WILL LOVE YOuRSELF LATER AND WILL HAVE gOTTEN THE FAMILY DINNER MOMENTuM MOVINg . —JENNY ROSENSTRACH • M U LT I - TA S K I N G M E A L S • W H E N C H O R E S G E T I N T H E W AY 19
Page 1 and 2: Barilla Veggie Farfalle with Roaste
Page 3 and 4: meet our guest editor JENNY ROSENST
Page 5 and 6: TABLE OF CONTENTS WELCOME . . . . .
Page 7 and 8: LEMON SPAgHETTI Barilla Spaghetti I
Page 9 and 10: HAVE A PLAN FOR THE WEEK, MAKE A LI
Page 11 and 12: VEggIE FARFALLE WITH ROASTED RED PE
Page 13 and 14: WHENEVER POSSIBLE, I TRY TO THROW M
Page 15 and 16: CAMPANELLE WITH THREE CHEESE SAuCE,
Page 17 and 18: THE ONLY WAY I SuRVIVED THE TODDLER
Page 19: OVEN-READY LASAgNE WITH MARINARA SA
Page 23 and 24: WHOLE gRAIN PENNE WITH CABBAgE & Mu
Page 25 and 26: WHEN MY DAugHTER WAS IN HER PRINCES
Page 27: THE BARILLA STORY Though today Bari

THE MODERN FAMILY PASTA COOKBOOK

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