Skip to main content

Barilla® Campanelle with Asparagus, Caramelized Grape Tomatoes & Parmigiano Cheese

Share
Print
  • Prep
  • Cook


Related recipes

Vegetarian Vegetables Asparagus Short Blue Box Campanelle

Ingredients

Ingredients for 8 people       

  • 1 box Barilla® Campanelle
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic halved
  • 2 pints grape tomatoes
  • 1 teaspoon lemon peel zested
  • 1 teaspoon orange peel zested
  • 1 teaspoon sugar in the raw
  • 2 sprigs thyme
  • 1 shallot minced
  • 1 bunch asparagus cut on a bias
  • salt and black pepper to taste
  • 1/3 cup Parmigiano-Reggiano cheese shredded

Made with

Campanelle

Instructions

  1. 1
    Preheat the oven to 350 ˚F

  2. 2
     On a baking sheet lined with parchment paper, SEASON the tomatoes with 1 tablespoon olive oil, thyme, salt, pepper, sugar, garlic, orange and lemon zest and BAKE in a pre-heated oven for 15 minutes or until lightly browned

  3. 3
    Remove garlic

  4. 4
    BRING a large pot of water to a boil and cook pasta according to package directions
  5. 5
    Meanwhile, in a large skillet SAUTE minced shallots with the remaining olive oil

  6. 6
    ADD asparagus and sauté for three minutes and season with salt and pepper
  7. 7
    DRAIN pasta and toss with asparagus, caramelized tomatoes and top with cheese

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click here. By closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies