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Recipe: Campanelle with Sautéed Asparagus, Diced Tomato and Basil
Ingredients for 4 people

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1 box Barilla Campanelle
2 tablespoons Olive Oil
1 teaspoon Garlic Chopped
1 bunch Fresh Asparagus
1 cup Fresh Tomato Diced
1/3 cup Parmigiano Reggiano Cheese Grated
5 leaves Fresh Basil Julienne

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Campanelle with Sautéed Asparagus, Diced Tomato and Basil

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PREPARATION TIME
20 min

DIFFICULTY
Easy

TYPE
Main course

Tags

Easy, Short shapes, Classic Blue Box, Main course, 10 minutes, 10 minutes, 20 minutes, Asparagus, Basil, Fresh tomato , Parmigiano Reggiano Cheese , Spring, Summer

Ingredients for 4 people

1 box Barilla Campanelle
2 tablespoons Olive Oil
1 teaspoon Garlic Chopped
1 bunch Fresh Asparagus
1 cup Fresh Tomato Diced
1/3 cup Parmigiano Reggiano Cheese Grated
5 leaves Fresh Basil Julienne

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Ingredients

Preparation 10 minutes preparation + 10 minutes cooking

Bring a large pot of water to a boil for campanelle. bring a small pot of water to boil for the asparagus.

Cut asparagus into 1 inch pieces, cut on the bias. Cook in boiling water for 1 minute, drain and transfer to a bowl filled with ice water.

Sauté garlic with olive oil in a large skillet until slightly brown. Drain asparagus and add to skillet. Cook for about 2 minutes.

Add tomatoes to the skillet and sauté for 1 minute. Season with salt and pepper.

Cook Campanelle according to the package directions. Drain, making sure to drain off all the water.

Combine Campanelle with sauce mixture. Stir in grated Parmigiano cheese and fresh basil. Toss well.

Products (1)

Campanelle

Try Barilla Classic Blue Box's Campanelle. This unique short pasta shape is great at capturing sauce, making it perfect with a thicky or meaty pasta sauce!

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