Gemelli with Sauteed Brussels Sprouts, Asparagus, and Thyme

Fresh crunchy vegetables enliven this pasta dish. A touch of cream in the sauce and fresh thyme make a fragrant sauce.

4 pounds Barilla Gemelli
1/2 cup extra-virgin olive oil
4 cloves minced garlic
8 teaspoons chopped fresh thyme
1 cup diced onion
4 pounds coarsely chopped fresh asparagus
2 pounds halved brussels sprouts
2 cups white wine
2 cups chicken broth
1 cup heavy cream
as needed salt
as needed pepper
4 cups grated romano cheese

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.

For each serving, to order:

  1. Saute 1/2 teaspoon garlic and 1/3 teaspoon thyme in 1 teaspoon oil until garlic is golden yellow. Add 2 teaspoons onions, 1 1/3 ounces brussels sprouts, and 2 2/3 ounces asparagus and toss over medium-high heat.
  2. Add 1 1/3 tablespoons wine and cook until almost evaporated. Add 1 1/3 tablespoons broth and reduce by half. Add 2 teaspoons cream and reduce slightly to thicken. Season with salt and pepper.
  3. Reheat 1 1/3 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the pan with 2 2/3 tablespoons cheese. Toss well and plate.