Today is World Pasta Day! I decided to celebrate a little early so that I’ll be able to share the delicious meal I made to celebrate. Don’t worry though, I’ll be making spaghetti and meatballs tonight to be able to still take part in World Pasta Day! The boys I know will eat it and it’s something we do have weekly. Pasta is a big part in my family, weather it’s lasagna, or a pasta salad, there is always some to be had!
I am always looking for new recipes to try out because I find myself being stuck in a rut a lot. Also I don’t want to be spending a ton of time in the kitchen just to create a delicious meal for my family. Barilla came up with a cookbook, which you can download from their Facebook page, with quick and easy, but delicious meals!
Reasons why some people aren’t making the best meals: 1) Work 2) Household chores 3) Errands 4) Kids’ after school activities 5) Kids’ homework
Here are some results about people talking about how hectic it is to make a home cooked meal:
- 88% of parents are reliant upon multi-tasking each day and more than half (58%) say their life is more hectic now, than a year ago.
- While families are making time for dinner, Two-in-five meal-preparers agree it is difficult to find time to prepare dinner in their household.
- They don’t want to miss enjoying a home cooked meal with their family as they worry the alternative will offer poor nutritional content (74%) and they will miss out on family time at the table (65%).
I created the Barilla Creamy Fettuccine with Italian Sausage and Leeks. My husband said this was the best meal that I have made in ages. I will for sure be making it again, because it was great! Plus it was quick.
Prep Time: 10 minutes
Cook Time: 15 Minutes
- 1 Box – Barilla Fettuccine
- 2 Tablespoons – Extra virgin olive oil
- 1 pound – Italian Sausage
- 2 -leeks sliced
- 1/2 cup – white wine
- 1 cup – half-and-half (I used cream cause that’s what I had on hand)
- To taste – Salt
- To taste – black pepper, freshly ground
- 1/3 cup – Parmigiano-Reggiano cheese, grated
- 2 tablespoons – fresh parsley, chopped (I used Italian Spices from my pantry)
- Bring a large pot of water to a boil
- Remove casing from sausage and brown in a large skillet with the oil.
- Add leeks; cook for 3 minutes and deglaze with white wine.
- Cook until liquid reduces by 1/2.
- Add half-and-half, salt and black peppers; simmer for 5 minutes.
- Cooke fettuccine according to package directions.
- Drain, add to skillet and toss with the sauce
- Sprinkle with cheese and garnish with parsley before serving.
When you go to Barilla’s Facebook page you will have the chance to help Barilla donate to Feeding America. Also you can receive a download of the cookbook and a coupon. While supplies last.
I participated in a campaign on behalf of Mom Central Consulting for Barilla. I received product samples to facilitate my review and a promotional item as a thank-you for participating.