• Prep
  • Cook
  • Skill


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




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