Whole Grain Pennette Rigate

With asparagus & prosciutto

  • 290
  • 44.0 g
  • 13.0 g
  • 9.0 g
  • Prep
  • Cook
  • Skill


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


  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

This site uses cookies to send you advertising and services in line with your preferences. By closing this banner, scrolling through this page or clicking on any of its elements will allow us to use cookies. To hide this message click the "accept" button. If you want to know more or deny the consent to all or some cookies, click here.