Skip to main content

Barilla® Whole Grain Shells

with Roasted Asparagus, Cherry Tomatoes, Basil and Parmigiano Cheese



Ingredients for 8 people       

  • 1 box Barilla Whole Grain Medium Shells
  • 5 tablespoons Extra Virgin Olive Oil, divided
  • 1 clove Garlic, chopped
  • 1 pint Cherry Tomatoes, red
  • 1 pint Cherry Tomatoes, yellow
  • 1 bunch Asparagus, cut in 1-inch pieces
  • Salt and Black Pepper to taste
  • 1/2 cup Parmigiano cheese, grated
  • 10 Basil leaves, sliced thin


  1. 1
    Bring a large pot of water to a boil, meanwhile pre-heat oven to 425°F
  2. 2
    Toss tomatoes with 2 tablespoons olive oil and place on a sheet tray
  3. 3
    Next, toss asparagus with olive oil, salt and pepper
  4. 4
    Place on a separate sheet tray
  5. 5
    Roast the vegetables in the oven for 10 minutes or until asparagus are slightly golden in color
  6. 6
    Cook the pasta according to the package directions, before draining reserve 1/2 cup of the cooking water
  7. 7
    Meanwhile in a large skillet cook garlic in remaining olive oil for 1 - 2 minutes or until light yellow in color, add the vegetables
  8. 8
    Add the drained pasta to the skillet with the vegetables
  9. 9
    Add the cooking water and bring to a simmer
  10. 10
    Remove the skillet from the heat and fold in the cheese and fresh basil

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies