Barilla® Cellentani with Prosciutto, Asparagus, Tomatoes & Asiago Cheese

Blue Box Cellentani

Made with

Barilla Cellentani

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Prep
Cook
Skill
Casual


360
CALORIES
11g
TOTAL FAT
52g
CARBOHYDRATE
14g
PROTEIN

Ingredients

Ingredients for 8 people

  • 1 box Barilla® Cellentani
  • 1/2 bunch asparagus, cut into ½ inch pieces on a diagonal and blanched
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic
  • 3/4 cup prosciutto, julienne
  • 28-ounce can crushed tomatoes
  • 1/4 cup Asiago cheese, grated

Instructions

  • Bring 2 pots of salted water to a boil.
  • In one pot, cook pasta according to package directions. In the other pot, add the asparagus to boiling water, ensuring that they are fully submerged in the water. Blanch for 1 minute.
  • In a large skillet, sauté garlic with olive oil for 1 minute. Add prosciutto and sauté on medium heat until crispy, but not burnt.
  • Add crushed tomatoes to the skillet and bring to a simmer. Add in blanched asparagus and cook for another minute. Season with salt and pepper.
  • Drain and toss pasta with sauce. Sprinkle with cheese before serving.
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