Barilla® Veggie Rotini

Instructions

1. 1
   SAUTE Panko bread crumbs in medium skillet with olive oil for 2-3 minutes or until lightly browned and crispy, set aside
2. 2
   BRING a large and a small pot of water to a boil
3. 3
   Meanwhile in a large skillet SAUTE garlic in olive oil until slightly yellow in color, add the heavy cream and bring to a simmer
4. 4
   REMOVE from heat and add Fontina and Asiago cheeses slowly to incorporate
5. 5
   COOK the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce and Parmigiano cheese
6. 6
   TOP with crispy bread crumbs