Le Ricette

Campanelle with Sautéed Asparagus, Diced Tomato and Basil


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Le ricette
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forma
PREPARATION TIME
20 min
forma
DIFFICULTY
Easy
forma
TYPE
Main course


Ingredients for 4 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


Ingredients


asparagus
basil
fresh tomato
Parmigiano Reggiano Cheese

Preparation 10 minutes preparation + 10 minutes cooking

1
Bring a large pot of water to a boil for campanelle. bring a small pot of water to boil for the asparagus.

2
Cut asparagus into 1 inch pieces, cut on the bias. Cook in boiling water for 1 minute, drain and transfer to a bowl filled with ice water.

3
Sauté garlic with olive oil in a large skillet until slightly brown. Drain asparagus and add to skillet. Cook for about 2 minutes.

4
Add tomatoes to the skillet and sauté for 1 minute. Season with salt and pepper.

5
Cook Campanelle according to the package directions. Drain, making sure to drain off all the water.

6
Combine Campanelle with sauce mixture. Stir in grated Parmigiano cheese and fresh basil. Toss well.


Products (1)



Try Barilla Classic Blue Box's Campanelle. This unique short pasta shape is great at capturing sauce, making it perfect with a thicky or meaty pasta sauce!

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