Whole Grain Pennette Rigate

With asparagus & prosciutto

Whole Grain - Penne rigate - Barilla

Made with

Pennette Rigate Integrale | Barilla

Share
Print
  • Prep
  • Cook
  • Skill
    Accomplished


  • 290
    Calories
  • 44.0 g
    Carbohydrate
  • 13.0 g
    Protein
  • 9.0 g
    Fat

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

  • BRING a large pot of water to a boil
  • HEAT a medium sized skillet over medium heat and add the oil
  • Crush garlic gently with the side of a knife and sauté
  • ADD asparagus and tomatoes to skillet with the garlic; season with salt and pepper and sauté for 4-5 minutes over medium heat
  • SAUTÉ prosciutto in a separate skillet until crispy
  • Drain excess fat from prosciutto
  • Meanwhile, COOK Whole Grain Pennette according to the package cooking time and drain

  • REMOVE garlic from skillet
  • Add pasta and prosciutto; toss with the sauce
Show more