Barilla Whole Grain Medium Shells with Roasted Cauliflower and Cherry Tomatoes

Amount Per Serving
Calories 370		Calories from Fat 81
% Daily Value*
Total Fat 9g		14%
	Saturated Fat 2g	10%
	Trans Fat 0g
Cholesterol 5mg		2%
Sodium 110mg		5%
Total Carbohydrate 59g		20%
	Dietary Fiber 9g	36%
	Sugars 5g
Protein 13g		26%

Vitamin A 10%		Vitamin C 30%
Calcium 8%		Iron 15%

*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.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Try this unusual combination of roasted cauliflower and sweet cherry tomatoes in a light wine sauce.

79 1/2 ounces Barilla Whole Grain Medium Shells

3/4 cup extra-virgin olive oil

6 cloves chopped garlic

1 1/2 pounds cauliflower florets

66 ounces halved cherry tomatoes

3 cups white wine

As needed salt

As needed pepper

3 cups grated Parmesan cheese

6 tablespoons chopped fresh parsley

Instructions

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:

Heat 1 1/2 teaspoons oil and saute 1/4 clove garlic until slightly yellow. Add 1/4 cup cauliflower and saute to lightly brown.
Add 1/2 cup tomatoes and saute to soften.
Add 2 tablespoons wine and reduce by three quarters.
Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the sauce with 1/4 cup pasta water. Simmer until thickened slightly.
Season with salt and pepper. Plate and top with 2 tablespoons Parmesan and 1 teaspoon parsley.