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 Blistered Cherry Tomato Rotini
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook pasta as directed on package. Drain; keep warm.
  2. Heat oil in large skillet on medium heat. Add tomatoes; cover with lid. Cook 4-5 min. oruntil skins begin to burst, shaking pan occasionally.
  3. Remove pan from heat; stir in garlic and sauce. Add cooked pasta. Toss onmedium-low heat 3-4 min. until combined. Top with small spoonfuls of cheese andsprinkle with basil before serving.
Recipe Notes

Tips:

Burrata is a ball of fresh mozzarella cheese filled with strands of fresh mozzarella and cream. It is often sold in the deli section of the grocery store.

Substitute fresh mozzarella pearls or dollops of ricotta cheese for the burrata.

Prepare using other short pasta shapes such as rigatoni or penne.

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 Zoodles Primavera
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes, Side Dishes
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes, Side Dishes
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
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Instructions
  1. Heat the olive oil in a skillet over medium-high heat. When hot, add the garlic and cook for 2 min.
  2. Then add the carrots, broccoli, and cauliflower. Cook for 5 minutes, stirring frequently. Add the mushrooms, cherry tomatoes, and yellow squash. Stir to combine and cook for an additional 5 min.
  3. Add the entire jar of RAGÚ® Classic Alfredo Sauce, salt, and pepper. Combine with a spoon and bring to a boil. Reduce heat to medium and cook for 10 min. or until the vegetables have softened.
  4. Turn off the heat, add the zucchini noodles to the pan, and toss. Wait 2 min. to serve.
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 Rosa Chicken Caprese Pasta
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Filter Quick & Easy, Family Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
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Instructions
  1. Heat a large pan over medium-high heat and add olive oil to pan.
  2. Season the chicken with salt and pepper on both sides. When the oil is hot, add the chicken breasts. Cook for 5-7 min. on both sides, until the chicken reaches an internal temperature of 165°F. Remove the chicken from the pan and set aside.
  3. Add half a jar of RAGÚ® Old World Style® Traditional Sauce and half a jar of RAGÚ® Classic Alfredo Sauce. Stir well to combine. Bring to a boil and then reduce heat so the sauce simmers.
  4. Add the cherry tomatoes, fresh Mozzarella pieces, and chopped basil to the sauce. Stir occasionally and cook for 10 min., or until the cheese melts.
  5. Add the cooked pasta and mix into the sauce and caprese mixture until the noodles are completely covered in sauce. Turn off heat.
  6. To serve, divide the pasta onto four plates and top each plate with a cooked chicken breast. Garnish with additional fresh basil and black pepper if desired.
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 Roasted Shrimp and Tomatoes With Roasted Garlic Parmesan
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Filter Seasonal Favorites, Vegetarian Dishes
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
Filter Seasonal Favorites, Vegetarian Dishes
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 425°F. Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 Tbsp. of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown.
  2. Transfer cauliflower to food processor and add butter: Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about ½ of the jar of sauce and pulse to combine. Add additional salt and pepper to taste. Set aside.
  3. Next, make the polenta. Bring water to a boil in a medium saucepan over medium high heat. Add butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down heat to low and continue whisking until the polenta has thickened enough that it doesn't settle on the bottom of the pan. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick. Keep adding small amounts of water if polenta gets too thick.
  4. Add the remaining sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm.
  5. Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet. Add the tomatoes and the garlic to the baking sheet and drizzle 2 Tbsp. of olive oil over all. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic. Roast at 425°F for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Remove the shrimp and tomatoes from the oven and add the arugula to the pan. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly.
  6. To serve, spoon some polenta onto a plate or into a shallow bowl. Top with the shrimp and tomato mixture. Sprinkle with pine nuts and serve.
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