Friday, September 12, 2014

Barilla NYC Wine & Food Festival Sweepstakes & Summer Vegetable Pasta Primavera

 I don't know about you but we are holding on to summer for as long as we can!! Although the stores are already pushing Halloween and pumpkin flavored everything is everywhere I'm not quite ready for the colder weather or fall flavors just yet. We still have lots of fresh summer produce in our local stores so that is what inspired this Summer Pasta Primavera dish.

For those of you who don't know the NYC Wine & Food Festival is Oct 16-19th and if you are a foodie it is an amazing event to go to with lots of delicious food and tons of famous Food Network personalities. Barilla is holding a Sweepstakes for ShopRite contestants to win a chance to go. This is our 1st ever Sweepstakes so we are honored to be able to get the information out to our readers for a chance to win.

The contest ends on 9/27/14 so there is still plenty of time to enter by visiting and following the directions to complete the online entry form or using your smartphone to scan the QR code found at the Barilla Pasta display in participating ShopRite's. Barilla will be giving away 1 Grand Prize which includes a one night hotel stay as well as breakfast, 2 tickets to attend the Grand Tasting even presented by ShopRite on 10/18/14 and a welcome bag upon arrival at the hotel. Barilla also will be giving away 10 2nd place prizes which will be 2 tickets to attend the Grand Tasting event present by ShopRite on 10/18/14.

1 Box Barilla Gemenilli Pasta
1 Large Zucchini - Halved & Sliced
1 Pint Cherry Tomatoes - Halved
1 1/2 Tbsp Minced Garlic
1/2 Large Onion - Diced
1 Red Pepper - Diced
1 1/2 Cups Low Sodium Chicken Broth
3 Tbsp Olive Oil
1/2 Cup Grated Parmesan Cheese
10-12 Fresh Basil leave - Minced
S&P to taste

Wash and prep all of your veggies (zucchini, tomatoes, onion, garlic, and red pepper). Then bring a pot of salted water to a boil and cook your Barilla pasta according to the package.  In a large pan over medium heat add the olive oil. Once the oil is hot add all of the veggies but the garlic. Saute for 5-7 minutes or so stirring frequently until the veggies begin to soften. Salt & Pepper the vegetables to taste.
Turn the heat to low and add the chicken broth. This will create a light sauce for the vegetables to cook in and to spoon over your pasta. Add the garlic and basil as well, stirring everything together to combine. Cover the pan and continue to simmer for another 10 minutes or so. By now your pasta should be done cooking, drain it and set it aside.
If your sauce has thickened too much you may can some more chicken broth or if you are living on the edge a little white wine :) If you like the constancy  of your sauce and it's time to eat sprinkle the Parmesan cheese around the whole pan and stir until it has melted into the vegetables and broth.
Spoon the pasta into bowls, tops with vegetables and sauce. Add a little extra sprinkle of Parmesan cheese or basil before serving.

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