Campanelle with Asparagus, Caramelized Grape Tomatoes & Parmigiano Cheese

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Ingredients for 8 people       

  • 1 box Barilla® Campanelle
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic halved
  • 2 pints grape tomatoes
  • 1 teaspoon lemon peel zested
  • 1 teaspoon orange peel zested
  • 1 teaspoon sugar in the raw
  • 2 sprigs thyme
  • 1 shallot minced
  • 1 bunch asparagus cut on a bias
  • salt and black pepper to taste
  • 1/3 cup Parmigiano-Reggiano cheese shredded
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  • Preheat the oven to 350 ˚F.
  • On a baking sheet lined with parchment paper, season the tomatoes with 1 tablespoon olive oil, thyme, salt, pepper, sugar, garlic, orange and lemon zest and bake in a pre-heated oven for 15 minutes or until lightly browned.
  • Remove garlic.
  • Bring a large pot of water to a boil and cook pasta according to package directions.
  • Meanwhile, in a large skillet sauté minced shallots with the remaining olive oil.
  • Add asparagus and sauté for three minutes and season with salt and pepper.
  • Drain pasta and toss with asparagus, caramelized tomatoes and top with cheese.
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