Barilla
Barilla® Campanelle
with Sautéed Asparagus, Diced Tomato & Basil
Ratings
- Prep
- Cook
- Skill
- Casual
- 270
- Calories
- 44.0g
- Carbohydrate
- 10.0g
- Protein
- 6.0g
- Fat
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
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Instructions
- Bring a large pot of water to a boil for Campanelle.
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Bring a small pot of water to boil for the asparagus. CUT asparagus into 1 inch pieces, cut on the bias.
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Cook in boiling water for 1 minute, drain and transfer to a bowl filled with ice water.
- Sauté garlic with olive oil in a large skillet until slightly brown. Drain asparagus and add to skillet. Cook for about 2 minutes.
- Add tomatoes to the skillet and sauté for 1 minute. Season with salt and pepper.
- Cook Campanelle according to the package directions. Drain, making sure to drain off all the water.
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Combine Campanelle with sauce mixture. Stir in grated Parmigiano cheese and fresh basil. Toss well.
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