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Shopping ListRecipe: Campanelle with Sautéed Asparagus, Diced Tomato and Basil
Ingredients for 4 people
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- 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
Le Ricette
Campanelle with Sautéed Asparagus, Diced Tomato and Basil
PREPARATION TIME
20 min
20 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
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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
Campanelle
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!
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!
Preparation 10 minutes preparation + 10 minutes cooking
Bring a large pot of water to a boil for campanelle. bring a small pot of water to boil for the asparagus.
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.
Sauté garlic with olive oil in a large skillet until slightly brown. Drain asparagus and add to skillet. Cook for about 2 minutes.
Add tomatoes to the skillet and sauté for 1 minute. Season with salt and pepper.
Cook Campanelle according to the package directions. Drain, making sure to drain off all the water.
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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