Whole Grain Pennette Rigate

With asparagus & prosciutto

  • 290
    Calories
  • 44.0 g
    Carbohydrate
  • 13.0 g
    Protein
  • 9.0 g
    Fat
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  • Prep
  • Cook
  • Skill
    Accomplished


Ingredients

Ingredients for 4 people       



  • 350g Barilla Whole Grain Pennette
  • 60ml Extra Virgin Olive Oil
  • 1 clove Garlic
  • 300g Asparagus Sliced Thin On A Bias
  • 200g Cherry Tomato
  • 100g Prosciutto Chopped

Method

  1. 1
    BRING a large pot of water to a boil
  2. 2
    HEAT a medium sized skillet over medium heat and add the oil
  3. 3
    Crush garlic gently with the side of a knife and sauté
  4. 4
    ADD asparagus and tomatoes to skillet with the garlic; season with salt and pepper and sauté for 4-5 minutes over medium heat
  5. 5
    SAUTÉ prosciutto in a separate skillet until crispy
  6. 6
    Drain excess fat from prosciutto
  7. 7

    Meanwhile, COOK Whole Grain Pennette according to the package cooking time and drain

  8. 8
    REMOVE garlic from skillet
  9. 9
    Add pasta and prosciutto; toss with the sauce

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