Stuffed Rigatoni and Asparagus Bowls

Stuffed Rigatoni and Asparagus Bowls

Servings: 4   |   Preparation: 15 Mins


  • 1 pkg. 16oz. Celentano Stuffed Rigatoni
  • 12-14 Asparagus Spears – tough ends removed and cut into quarters
  • Juice of 1 Lemon
  • 2 Tbsp. Butter
  • ¼ cup Walnut Pieces
  • 1 Tbsp. Fresh Minced Parsley
  • Salt and Black Pepper to taste
  • 2 Tbsp. Grated Parmesan Cheese (reserve some for use at the table)


Bring a large pot of water to a boil and cook the Stuffed Rigatoni according to package directions. Drain and set aside. In a large sauce pan, melt the butter over medium heat until foamy. Add chopped asparagus to the pan and sweat the asparagus with the pan covered with a lid stirring occasionally for 4-5 minutes or until asparagus is bright green and tender but firm – depending on thickness of asparagus. Remove the asparagus to a bowl with a slotted spoon reserving the browned butter in the bottom of the pan. Add lemon juice, salt and black pepper to taste to the pan with the remaining browned butter. Bring to a boil and stir for 30 seconds. In a bowl, combine the cooked Rigatoni, asparagus, walnuts, parsley and 2 tablespoons Parmesan cheese – and toss with the lemon sauce to combine. There will not be a lot of sauce – you just want enough to lightly coat the mixture. Divide into bowls and serve immediately with Parmesan cheese sprinkled on top.