Barilla
Chickpea Rotini With Asparagus, Spinach, & Burrata Cheese
Creamy Burrata cheese is spooned on to al dente chickpea rotini pasta with seared asparagus, tomatoes and fresh spinach.
Ratings
- Prep
- Cook
- Skill
- Beginner
Ingredients 4 Servings
Ingredients:
- 1 box Barilla® Chickpea Rotini
- 1 shallot, sliced
- 4 tablespoons extra virgin olive oil, divided
- 1 pint grape tomatoes, halved
- 1 bunch of asparagus, cut on a bias
- 1 5-ounce bag of baby spinach
- 1 6-ounce ball of Burrata cheese, chopped
- Salt and black pepper
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Instructions
-
Bring a large pot of water to a boil; cook pasta according to package directions.
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Meanwhile in a skillet sauté shallot with half the olive oil for three minutes over medium heat.
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Stir in asparagus and grape tomatoes, season with salt and pepper. Blister tomatoes over high heat for two minutes.
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Add 1/2 cup of pasta cooking water along with drained pasta to the skillet. Stir in spinach and reduce pasta-cooking water over high heat.
- Before serving drizzle with remaining olive oil and top with chopped Burrata cheese.
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