Tri-Color Rotini with Asparagus, Caramelized Vidalia Onions, Serrano Pepper & Mint

Blue Box Tri-Color Rotini

Made with

Barilla Tri-Color Rotini

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Ingredients for 6 people

  • 1 box Barilla® Tri-Color Rotini
  • 4 tablespoons extra virgin olive oil
  • 1 Vidalia onion, sliced thin
  • 1 Serrano pepper, sliced into thin rounds (substitutes: fresh habaneros, jalapeño or red pepper flakes)
  • 2 bunches asparagus, cut in ½ inch pieces
  • Salt and black pepper to taste
  • ½ cup, ricotta cheese
  • 2 tablespoons fresh mint, sliced thin
  • 2 tablespoons parsley, chopped
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  • Bring a large pot of water to a boil.
  • Meanwhile in a large skillet, cook onions in olive oil with peppers for 15 minutes over medium heat; season with salt and pepper.
  • Cook pasta according to package directions. Once the pasta is almost done add the asparagus to the same pot and cook for 1 minute.
  • Drain and reserve ½ cup of the cooking water and add it to the onions.
  • Add the pasta and asparagus to the onion sauce, toss to combine.
  • Top with dollops of ricotta cheese and sprinkle with parsley and mint.
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