Barilla Fettuccine

with Asparagus

  • 280
  • 46.0g
  • 11.0g
  • 7.0g
  • Prep
  • Cook


Ingredients for 8 people       

  • 1 BOX Barilla Fettuccine
  • 2 TABLESPOONS Extra Virgin Olive Oil
  • 2 TABLESPOONS Shallots Minced
  • 2 BUNCHES Asparagus Sliced Thin
  • 1 CUP Chicken Broth
  • 1 CUP Cherry Tomato Quartered
  • 1 TABLESPOON Fresh Italian Parsley Chopped
  • 1/2 CUP Parmesan Cheese Grated


  1. 1
    BRING a large pot of water to a boil

  2. 2
     SAUTÉ shallots in olive oil in a medium skillet over medium heat for 3 minutes
  3. 3
    ADD asparagus and season with salt and pepper; add broth, simmer for 2 minutes
  4. 4
    PLACE approximately 1/3 of the sauce in a blender; cover and blend until well combined

  5. 5
    Return mixture to the skillet

  6. 6
    COOK Fettuccine according to the package directions
  7. 7
    Drain Fettuccine and toss for 2 minutes in the skillet with the sauce and tomatoes

  8. 8
    STIR in cheese and parsley before serving

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