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BARILLA Rotini with Asparagus and Mushroom

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BARILLA Rotini with Asparagus and Mushroom
35 minutes

Main course

PROTEIN: 20.7g
FAT: 5.0g

Ingredients for 6 people

1 box BARILLA Rotini
6 tablespoons extra virgin olive oil
4 garlic cloves minced
1/3 onion thinly sliced
1 bunch asparagus stems cut and discharge 1 inch from the bottom
8 oz. Portobello mushrooms sliced
2 thyme leaves
4 parsley stems minced
2 tablespoons balsamic vinegar
1/2 cup grated Parmesan cheese

Preparation 20 minutes preparation + 15 minutes cooking
1. PLACE 2 tablespoons of olive oil in a skillet and sauté half of the garlic and onions

2. ADD the asparagus and season with salt and pepper

3. COOK them until they are ‘al dente

4. ’ COOK Barilla Rotini ‘al dente’ following the instructions on the box

5. MEANWHILE, place 2 tablespoons of olive oil in another skillet and sauté the rest of the onions for 3 minutes, then the rest of the garlic

6. ADD the mushroom, herbs, vinegar, salt and pepper

7. DRAIN the pasta once its ready and combine both preparations and 2 tablespoons of olive oil

8. SERVE immediately with the cheese on the side