Barilla® Campanelle with Sautéed Asparagus, Diced Tomato & Basil
Barilla® Campanelle with Sautéed Asparagus, Diced Tomato & Basil
20 minutes total / Calories 270
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Gatherings
- No Meat
- Short
- Spring Recipes
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
with Sautéed Asparagus, Diced Tomato & Basil
Ingredients
Serves 8
| 1 | Box Barilla® Campanelle |
| 2 | Tablespoons Olive Oil |
| 1 | Teaspoon Garlic, Chopped |
| 1 | Bunch Fresh Asparagus |
| 1 | Cup Fresh Tomato, Diced |
| 1/3 | Cup Parmigiano-Reggiano Cheese, Grated |
| 5 | leaves Fresh Basil, Julienne |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil for Campanelle.
Step 2
Bring a small pot of water to boil for the asparagus. CUT asparagus into 1 inch pieces, cut on the bias.
Step 3
Cook in boiling water for 1 minute, drain and transfer to a bowl filled with ice water.
Step 4
Sauté garlic with olive oil in a large skillet until slightly brown. Drain asparagus and add to skillet. Cook for about 2 minutes.
Step 5
Add tomatoes to the skillet and sauté for 1 minute. Season with salt and pepper.
Step 6
Cook Campanelle according to the package directions. Drain, making sure to drain off all the water.
Step 7
Combine Campanelle with sauce mixture. Stir in grated Parmigiano cheese and fresh basil. Toss well.
Campanelle
Pasta comes in many appealing shapes and sizes, and one of the most delightful is Campanelle. This delicate but sturdy shape, which means "Bellflowers" in Italian, has fluted, petal-like edges and a hollow center for capturing sauce.
Barilla® Campanelle is made with non-GMO ingredients. For more information, please read our position.
- Shape Campanelle
- Cook time 10–11 mins
- Pack size 16 oz.
- Range Classic Blue Box