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Why is it that when something is little, even when it is something ordinary like a nose or a foot, it is adorable? Well, the same goes for food! Barilla had a fantastic idea when they thought to create Piccollini - miniature versions of 5 of their pasta shapes: penne, ziti, fusilli, farfalle and wheels. They are little, so they cook faster - a huge bonus for moms and hungry kids, alike.

Although these wonderful new pasta shapes are targeted towards families, I am confident that anyone who tries them will love them. Families will enjoy Barilla’s partnership with Scholastic, who teaches them how to make some Mealtime Magic with these little gems. Don’t miss their virtual story book and printable pasta-related activities and recipes, of course.

My children loved the Mini Wheels the best, perhaps because the shape was so novel to them. Although I try to shake things up a bit in the kitchen, I must have missed over the larger variety of this shape in the past. Try these Barilla Piccolini with any of your favorite pasta recipes. We recommend this one, using Barilla Mini Farfalle.

Pasta Primavera

Don’t be overwhelmed when you see all of the vegetables that you will need to prepare for this recipe. If you are looking for a shortcut, feel free to use some of the prepared produce in the salad bar of your local grocery store. The rainbow of colors in this dish are a sure sign of the large quantity of antioxidants within.

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 Tbs dried Italian herbs
1 lb Barilla Mini Farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

1. Preheat the oven to 450 degrees F.
2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
3. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.
4. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
5. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
6. Toss the pasta with the vegetable mixtures in a large bowl to combine.
7. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten.
8. Season the pasta with salt and pepper, to taste.
9. Sprinkle with the Parmesan and serve immediately.

Servings: 6

CALL THE KIDS:

• Measure the olive oil, salt and herbs.
• Grate the parmesan.
• Count out the correct number of tomatoes.
• Sort the sliced vegetables and put on baking sheet.
• Sprinkle the prepared vegetables with olive oil, herbs and salt.
• Toss the cooked pasta with the roasted vegetables and parmesan cheese