Barilla® Whole Grain Elbows

with Asparagus, Grape Tomatoes & Asiago Cheese

  • Prep
  • Cook
  • Skill


Ingredients for 8 people      

  • 1 box Barilla® Whole Grain Elbows (alternatively, use Barilla® Classic Blue Box Elbows)
  • 4 tablespoons extra virgin olive oil
  • 1 shallot minced
  • 2 bunches asparagus cut on a bias
  • 1 pint grape tomatoes halved
  • 1 cup Asiago cheese shredded
  • Salt and black pepper to taste


  1. 1
    Bring a large pot of water to a boil.
  2. 2
    In a large skillet, sweat shallots in olive oil for three minutes over medium heat.
  3. 3
    Add asparagus, tomatoes, salt and pepper; sauté over high heat for two minutes.
  4. 4
    Cook pasta according to package directions.
  5. 5
    Drain and toss with the sauce.
  6. 6
    Shred cheese over the top and serve.

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