Barilla® Gluten Free Penne With Sauteed Veggies - cooking recipe

Ingredients

1 (12 ounce) box Barilla(R) Gluten Free Penne
4 tablespoons extra virgin olive oil
1 shallot, minced
1 bunch asparagus, trimmed and cut on a diagonal into 1-inch pieces
1 pint cherry tomatoes, halved
10 basil leaves, torn
1/2 cup grated Parmigiano-Reggiano cheese
Salt and black pepper to taste

Preparation

Bring a large pot of water to a boil.
Meanwhile, in a skillet, saute shallot in olive oil over medium heat until translucent, about 2 minutes.
Next, turn the heat to high and add asparagus and tomatoes.
Saute for 2 minutes, then season with salt and pepper.
Cook pasta according to package directions, then drain & toss with veggies.
Stir in cheese and basil before serving.