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Barilla® Campanelle

with Sautéed Asparagus, Diced Tomato & Basil

  • 270
    Calories
  • 44.0g
    Carbohydrate
  • 10.0g
    Protein
  • 6.0g
    Fat
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Ingredients

Ingredients for 8 people      

  • 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

Made with

Blue Box Campanelle

Campanelle


Instructions

  1. 1
    Bring a large pot of water to a boil for Campanelle.
  2. 2
    Bring a small pot of water to boil for the asparagus. CUT asparagus into 1 inch pieces, cut on the bias.

  3. 3
    Cook in boiling water for 1 minute, drain and transfer to a bowl filled with ice water.

  4. 4
    Sauté garlic with olive oil in a large skillet until slightly brown. Drain asparagus and add to skillet. Cook for about 2 minutes.
  5. 5
    Add tomatoes to the skillet and sauté for 1 minute. Season with salt and pepper.
  6. 6
    Cook Campanelle according to the package directions. Drain, making sure to drain off all the water.
  7. 7
    Combine Campanelle with sauce mixture. Stir in grated Parmigiano cheese and fresh basil. Toss well.

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