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Barilla Cellentani with Prosciutto, Asparagus, Tomatoes & Asiago Cheese


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Barilla Cellentani with Prosciutto, Asparagus, Tomatoes & Asiago Cheese
PREPARATION TIME
16 minutes

DIFFICULTY
Easy

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 360
CARBOHYDRATE: 52.0g
PROTEIN: 14.0g
FAT: 11.0g

TYPE OF RECIPE
Pork


Ingredients for 8 people


1 box Barilla Cellentani
1/2 bunch Asparagus Blanched
1/4 cup Extra Virgin Olive Oil
2 cloves Garlic
3/4 cup Prosciutto Julienne
28 ounces Crushed Tomatoes Canned
1/4 cup Asiago Cheese Grated



Preparation 8 minutes preparation + 8 minutes cooking
1. BRING 2 pots of salted water to a boil CUT asparagus into ½ inch pieces on a diagonal and blanch for 1 minute in a pot of boiling water

2. SAUTÉ garlic with olive oil in a large skillet for 1 minute

3. Add prosciutto and sauté on medium heat until crispy, but not burnt

4. ADD crushed tomatoes to the skillet and bring to a simmer

5. Add in blanched asparagus and cook for another minute

6. Season with salt and pepper

7. COOK Cellentani according to package directions

8. Drain and toss with sauce

9. Sprinkle with grated cheese before serving