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Barilla® Collezione Tagliatelle with Spring Vegetables

Barilla® Collezione Tagliatelle with Spring Vegetables



Ingredients for 6 people      

1 box Barilla Collezione Tagliatelle

4 tablespoons extra virgin olive oil

1 small onion, diced

1 carrot, sliced thin

220 g asparagus, sliced thin

1/2 cup dry white wine

6 basil leaves, torn

1/2 cup Parmigiano-Reggiano, grated

Salt and black pepper to taste




  1. 1
    Bring a large pot of water to a boil.
  2. 2
    Meanwhile in a large skillet sautee all vegetables in the olive oil for 2-3 minutes or until slightly wilted.
  3. 3
    Add wine and reduce until almost dry.  Season with salt and pepper.
  4. 4
    Cook pasta according to package directions.  Drain pasta, reserving 1 cup of the cooking water.
  5. 5
    Combine the pasta and sauce and then add small amounts of the cooking water to form a creamy sauce.
  6. 6
    Remove skillet from the heat and fold in basil and cheese before serving.

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