Barilla recipes Classic Blue Box

google plus pinterest facebook twitter

Barilla Campanelle with Sautéed Asparagus, Diced Tomato & Basil


Big Image
Barilla Campanelle with Sautéed Asparagus, Diced Tomato & Basil
PREPARATION TIME
20 minutes

DIFFICULTY
Easy

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 270
CARBOHYDRATE: 44.0g
PROTEIN: 10.0g
FAT: 6.0g

TYPE OF RECIPE
Vegetarian


Ingredients for 8 people


1 BOX Barilla Campanelle
2 TABLESPOONS Olive Oil
1 TEASPOON Garlic Chopped
1 BUNCH Fresh Asparagus
1 CUP Fresh Tomato Diced
1/3 CUP Parmigiano-Reggiano Cheese Grated
5 LEAVES Fresh Basil Julienne



Preparation 10 minutes preparation + 10 minutes cooking
1. BRING a large pot of water to a boil for Campanelle

2. BRING a small pot of water to boil for the asparagus

3. CUT asparagus into 1 inch pieces, cut on the bias

4. Cook in boiling water for 1 minute, drain and transfer to a bowl filled with ice water

5. SAUTÉ garlic with olive oil in a large skillet until slightly brown

6. Drain asparagus and add to skillet

7. Cook for about 2 minutes

8. ADD tomatoes to the skillet and sauté for 1 minute

9. Season with salt and pepper

10. COOK Campanelle according to the package directions

11. Drain, making sure to drain off all the water

12. COMBINE Campanelle with sauce mixture

13. Stir in grated Parmigiano cheese and fresh basil

14. Toss well