Barilla® Whole Grain Elbows with Asparagus, Grape Tomatoes & Asiago Cheese

  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Here’s the perfect spring recipe to customize and call your own. Add chicken, fish, or sausage, or substitute other vegetables when the asparagus is out of season.


  • 3 1/8 lb. Barilla Whole Grain Elbows
  • 3/4 cup extra-virgin olive oil
  • 4 shallots, minced
  • 7 lb. asparagus, cut on the bias
  • 7 cups grape tomatoes, halved
  • salt and pepper
  • 3 cups shredded Asiago


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For each serving, to order: Reheat about 1 cup pasta in simmering water.

Step 3

Sweat a pinch of shallot in 1 1/2 tsp. oil for 3 minutes.

Step 4

Add about 4 oz. asparagus and 1/4 cup tomatoes. Season with salt and pepper and heat through.

Step 5

Drain the pasta and add it to the vegetables. Plate and garnish with 2 Tbsp. Asiago.

Chef Recommended Cuts
  • Whole Grain Elbows
  • Whole Grain Medium Shells
  • Whole Grain Thin Spagheti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1/25
Servings Per Container 25

Amount Per Serving
Calories 290
Calories from Fat 108
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 150mg
Total Carbohydrate 41g
Dietary Fiber 7g
Sugars 4g
Protein 12g

Vitamin A 8%
Vitamin C 15%
Calcium 15%
Iron 20%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.