Gluten Free Penne with Sauteed Veggies

Try this delicious Barilla Gluten Free penne pasta with sautéed asparagus and cherry tomatoes, tossed in a light olive oil and shallot sauce.

Gluten Free Penne With Sauteed Veggies Ingredients

• 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

• cup grated Parmesan cheese

• Salt and black pepper to taste

How to Make Gluten Free Penne With Sauteed Veggies

1. Bring a pot of water to boil.

2. 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.

3. Cook the pasta according to package directions, then drain and toss with veggies. Stir in the cheese and basil.

4. Enjoy

Gluten Free Penne With Sauteed Veggies Nutritions

• Calories: 412.6 calories

• Carbohydrate: 61.7 g

• Cholesterol: 7 mg

• Fat: 14.6 g

• Fiber: 3.8 g

• Protein: 10.7 g

• SaturatedFat: 3 g

• ServingSize:

• Sodium: 161.7 mg

• Sugar: 2.1 g

• TransFat:

• UnsaturatedFat:

Gluten Free Penne With Sauteed Veggies Reviews

• Very tasty I added quartered baby portobello mushrooms and diced chicken sausage for some protein. Then I sprinkled crushed red pepper before serving. Excellent flavor

• I added red pepper flakes and garlic. Any veggie ie broccoli, red or yellow peppers would be great too. One suggestion would be to saute asparagus with the shallots for 4 minutes on med. high and add the tomatoes only for the last minute, since they cook fast. I also added 1/3 cup of pasta water. Im not much of a meat eater so I really liked this

• This is a simple but delicious meal. I added some minced garlic to the sauted veggies for some extra flavor. This was the first time that I have tried gluten free pasta and was very pleased with it. My family did not even notice a difference.

• Family liked it. I used gluten free pasta for my sensitive ones. I actually meant for this to be a cold salad, then absentmindedly began cooking the veggies and went with the recipe . I am going to try it cold next time

• Have you ever wondered what Italians eat for lunch? Well, look no further than this recipe. The simplicity of sauted veggies and pasta tossed together are the epitome of Italian food. No extra seasonings or heavy creams here, just taste the fresh, crisp veggies and pasta. The fact that the pasta is gluten free is simply a footnote, a little scribble in the margin. This will please your GF group as well as your wheat eaters. :-) Thank you or the recipe.