- 1 (12 ounce) box Barilla Gluten Free Penne
- 4 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1 bunch asparagus, sliced diagonally
- 1 pint cherry tomatoes, halved
- 10 fresh basil leaves, torn
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Bring a pot of water to boil.
- Meanwhile, in a skillet, saute the shallot in olive oil over medium heat until translucent – about 2 minutes. Turn the heat to high and add the asparagus and tomatoes. Saute for 2 minutes, then season with salt/pepper.
- Cook the pasta according to package directions, then drain and toss with veggies. Stir in the cheese and basil.
- Enjoy!