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

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