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

  • Prep
  • Cook
  • Skill
  • Diet


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


  1. 1
    Bring a large pot of water to a boil.
  2. 2
    Meanwhile in a large skillet, cook onions in olive oil with peppers for 15 minutes over medium heat; season with salt and pepper.
  3. 3
    Cook pasta according to package directions. Once the pasta is almost done add the asparagus to the same pot and cook for 1 minute.
  4. 4
    Drain and reserve ½ cup of the cooking water and add it to the onions.
  5. 5
    Add the pasta and asparagus to the onion sauce, toss to combine.
  6. 6
    Top with dollops of ricotta cheese and sprinkle with parsley and mint.

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