Barilla® Gluten Free Penne with Sauteed Veggies recipe

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Ingredients

1 (12 ounce) box Barilla® Gluten Free Penne
4 tablespoons extra virgin olive oil
1 shallot, minced
1 bunch asparagus, trimmed and cut on a diagonal into 1-inch pieces
1 pint cherry tomatoes, halved
10 basil leaves, torn
½ cup grated Parmigiano-Reggiano cheese
Salt and black pepper to taste

Nutrition Info

343.9 calories
carbohydrate: 51.5 g
cholesterol: 5.9 mg
fat: 12.2 g
fiber: 3.2 g
protein: 8.9 g
saturatedFat: 2.5 g
servingSize: -
sodium: 134.8 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil.

  2. Meanwhile, in a skillet, saute shallot in olive oil over medium heat until translucent, about 2 minutes.

  3. Next, turn the heat to high and add asparagus and tomatoes.

  4. Saute for 2 minutes, then season with salt and pepper.

  5. Cook pasta according to package directions, then drain & toss with veggies.

  6. Stir in cheese and basil before serving.

Recipe Yield

6 servings

Recipe Note

Gluten-free penne pasta is tossed with sauteed shallots, asparagus, and tomatoes and finished with fresh basil and Parmigiano-Reggiano cheese.

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