Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This hearty, flavorful pasta is made even healthier with Barilla Veggie Farfalle, made with carrots and squash for an additional veggie boost. Ingredients:
1 box barilla® veggie farfalle |
4 tablespoons extra virgin olive oil |
1 leek, diced |
1 bunch asparagus, sliced thin on a bias |
2 roasted red bell peppers*, diced |
salt and black pepper to taste |
1/2 cup parmigiano reggiano cheese, grated |
5 leaves basil, cut chiffonade style |
Directions:
1. Bring a large pot of water to a boil.
2. In a large skillet saute leek in olive oil until slightly browned.
3. Add asparagus and saute until cooked through.
4. Add roasted pepper *and season with salt and pepper.
5. Cook pasta 1 minute less than the package directions.
6. Drain pasta reserving 1 cup of the cooking water.
7. Add cooking water to sauce and bring to a simmer.
8. Add pasta to sauce and toss. Remove from heat.
9. Add cheese and basil; toss to combine and serve.
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