Semolina pasta is a staple for many people in the Mediterranean region, playing a significant role in culinary history and making it a favorite ingredient in dishes aligned with the Mediterranean lifestyle and gathering around the table. For example, these recipes for Cellentani Caprese Pasta Salad and Linguine with Zucchini Carbonara are perfect for sharing, whether you’re hosting friends and neighbors or enjoying a meal with someone special.
A high-quality, minimally processed carbohydrate, semolina pasta is naturally low in sodium, a good source of fiber and contains a variety of micronutrients.
“Eating together is a joyful and important practice of the Mediterranean lifestyle that truly contributes to overall well-being,” said Michele Lefebvre, registered dietitian nutritionist and manager of nutrition and well-being at Barilla America. “As a traditional yet versatile food, pasta brings a sense of nostalgia to meals as people gather together around the table and connect in an impactful way.”
Visit barilla.com/recipes to discover more dishes that can help you follow the Mediterranean lifestyle.
Cellentani Caprese Pasta Salad
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 7
1 box Barilla Protein+ Cellentani pasta
4 tablespoons extra-virgin olive oil, divided
2 pints grape tomatoes, mixed color, halved
4 tablespoons lemon juice
8 basil leaves, julienned
2 cups small mozzarella cheese balls, halved
salt, to taste
black pepper, to taste
Bring large pot of water to boil. Cook pasta according to package directions and drain. Drizzle pasta with 1 tablespoon olive oil and place on sheet tray to cool. Set aside.
In large bowl, combine tomatoes, lemon juice, basil, remaining olive oil and cheese. Season with salt and pepper, to taste. Add pasta and stir.
Linguine with Zucchini Carbonara
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 8
5 egg yolks
1 cup Pecorino Romano cheese, grated, divided
1/2 cup milk
salt, to taste
1 tablespoon extra-virgin olive oil
1 medium zucchini, julienned
1 box Barilla Linguine
1 tablespoon fresh mint, chopped
black pepper, to taste
Bring large pot of water to boil.
In bowl, mix egg yolks, 1/3 cup Pecorino Romano cheese and milk. Season with salt, to taste. Set aside.
In large skillet, heat olive oil and cook zucchini.
Cook pasta according to package directions. Reserve 1/2 cup cooking water.
Mix pasta in pan with zucchini. Add egg yolk mixture and 2 tablespoons cooking water. Combine well.
Add remaining cheese and mint; mix. Season with salt and pepper, to taste.
