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Shrimp, asparagus and penne from the shelf

This Bertolli box holds everything you need for a cream tomato pasta with shrimp and asparagus, already combined and ready to heat. Tonight you warm it gently, finish it with a touch of butter and black pepper, and dinner is on the table in the time it takes to boil water for the pasta.

Serves 2. 15 minutes, 5 at the stove.

You need

From your shelf

  • 1 box Bertolli shrimp, asparagus and penne

Staples

  • for pasta water salt
  • to finish pepper
  • 1 tablespoon butter

  1. Bring a pot of salted water to a boil. Pour the contents of the box into a large skillet or shallow pan and set it over medium heat.
  2. Once the water boils, add the Bertolli pasta and cook until tender, stirring once or twice, about three minutes. While the pasta cooks, stir the sauce in the pan often to heat it through.
  3. Drain the pasta when it is done and add it to the sauce. Fold in one tablespoon of butter and crack black pepper over the dish, stirring gently until the butter melts into the sauce. Taste and add more salt and pepper if you need it.

Note Serve with a simple green salad or garlic bread to round out the meal. Leftovers keep refrigerated for two days and reheat gently in a pan over medium-low heat with a splash of water to loosen the sauce.

On the label

BLANCHED PENNE PASTA [WATER, ENRICHED SEMOLINA (DURUM WHEAT SEMOLINA NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL], CRUSHED TOMATOES IN PUREE, COOKED SHRIMP, ASPARAGUS, ROASTED RED BELL PEPPERS, WATER, CREAM, SOYBEAN OIL, TOMATOES, WHITE WINE, GRATED PARMESAN CHEESE (PASTEURIZED COW'S MILK, CULTURE, SALT, ENZYMES), ONIONS, WHEY PROTEIN CONCENTRATE, GARLIC, SALT, GRATED PECORINO ROMANO CHEESE (SHEEP'S MILK, CULTURE, SALT, ENZYMES), BASIL, WHEAT FLOUR, SPICES, CORNSTARCH.

Bertolli, frozen dinners & entrees, serving 340 g, package 24 oz/680 g. Ingredients as printed on the label.

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Cooks as shrimp, asparagus, penne. Half of it left? Use up the shrimp.

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