#flavorful

There’s no need for sad lunch desk when you bring this Spicy Veggie Pasta Bowl to work. This veggie-loaded dish brings the heat and is bursting with flavor.

Spicy Veggie Pasta Bowl

Ingredients

½ box Barilla Thick Spaghetti
1 tbsp. sesame oil
4 cups vegetable broth
3 tbsp. soy sauce
2 tbsp. Asian chili paste
1 cup button mushrooms, sliced
1 cup broccoli florets
1 cup red onion, sliced
1 cup yellow bell pepper, sliced
2 tbsp. sesame seeds, toasted
½ cup chives, sliced
4 egg yolks

Directions

1. Bring a large pot of water to a boil and cook spaghetti according to the package directions.
2. Meanwhile, in a medium pot, combine the sesame oil, broth, soy and chili paste, and bring to a boil.  
3. Add the vegetables and cook for one minute.  
4. When the spaghetti has finished cooking, drain the pasta and divide into four bowls.
5. Evenly divide the broth and veggies into each bowl and top with one yolk.  
6. Garnish each bowl with chives and sesame before serving.

Recipe and Photo Credit: Lorenzo Boni

Frying Italian parsley and garlic in olive oil is common cooking method in the Emilia-Romagna region of Italy and it invigorates your pasta sauce with an additional layer of unexpected flavor.

Spaghetti with Shrimp Ragout

Ingredients
1 box Barilla Spaghetti
4 tbs extra-virgin olive oil
1 clove, minced garlic
3 tbs parsley, chopped
1 lb shrimp tails, cleaned and chopped
½ cup dry wine
5 cans San Marzano tomatoes, peeled and chopped
TT salt and pepper

Instructions
1. In a sauce pan, sauté garlic and 2 tbsp. parsley in 3 tbsp of extra-virgin olive oil.
2. Next, add shrimp tails and sauté for two minutes.
3. Deglaze the pan with white wine until reduced to half. Stir in San Marzano tomatoes, salt and pepper and bring to boil. Simmer for five minutes.
4. Meanwhile, bring one large pot of water to a boil and cook pasta according to package directions. Cook until pasta is al dente.
5. Drain pasta, reserving some cooking liquid.
6. Combine sauce with pasta and finish cooking over high heat. Add pasta water as needed.
7. Finish with 2 tbsp. of extra-virgin olive oil and some fresh parsley before serving 

Recipe and Photo Credit: Lorenzo Boni