This recipe is so fast to make and unbelievably tasty! The flavor was so fresh from the arugula basil & lemon. Instead of putting the arugula & basil in the pan I just threw it in a big bowl and added the hot pasta mixture on top along with the almonds and parmesan. The heat from the pasta wilted the arugula perfectly and left it with a slight bite. Thanks for the recipe. I will be making this again. Read More
I dry-toasted my almonds. This wasn't bad it just wasn't memorable. The gluten-free pasta was tastier than I expected not exactly exactly interchangeable with wheat pasta but not so different as to occasion comment I think. If you don't mind the saturated fat from butter changing out the olive oil for butter would improve the recipe tremendously. Thanks for sharing! Read More
This recipe is so fast to make and unbelievably tasty! The flavor was so fresh from the arugula basil & lemon. Instead of putting the arugula & basil in the pan I just threw it in a big bowl and added the hot pasta mixture on top along with the almonds and parmesan. The heat from the pasta wilted the arugula perfectly and left it with a slight bite. Thanks for the recipe. I will be making this again. Read More
Barilla GF penne is one of the best GF pastas out there. Note...this pasta is good when freshly made and eaten...not so much as a reheated meal. This penne from Barilla is also better than the other Barilla GF pasta offerings...don't know why? Nice recipe and quick. I also agree to add the ingredients into the hot pasta making a fresher brighter taste. Read More
I dry-toasted my almonds. This wasn't bad it just wasn't memorable. The gluten-free pasta was tastier than I expected not exactly exactly interchangeable with wheat pasta but not so different as to occasion comment I think. If you don't mind the saturated fat from butter changing out the olive oil for butter would improve the recipe tremendously. Thanks for sharing! Read More
This was delicious. I made it with edamame pasta as that is what I had. While browning the almonds I added the garlic. I combined the olive oil lemon juice and basil along with some red pepper flakes and added that mixture to the cooked pasta along with the almond/sautéed garlic mixture fresh arugula sliced into pieces the cheese and some left over shredded herbed chicken. It came out perfectly and I'll definitely make it again! Read More
I added hot pepper seeds. I also sautéed my almonds in butter and garlic salt. I would like to add more almonds next time as they were a great flavor just not enough of them. My husband gave this an ok which is nice as usually he doesn't like anything. Read More
I made it with a little deviation; added broccoli to the skillet with the garlic and then a tiny little bit of apple cider vinegar to get that tangy taste out. Kinda new to cooking and I am learning lol. Great recipe. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is so fast to make and unbelievably tasty! The flavor was so fresh from the arugula basil & lemon. Instead of putting the arugula & basil in the pan I just threw it in a big bowl and added the hot pasta mixture on top along with the almonds and parmesan. The heat from the pasta wilted the arugula perfectly and left it with a slight bite. Thanks for the recipe. I will be making this again.
Barilla GF penne is one of the best GF pastas out there. Note...this pasta is good when freshly made and eaten...not so much as a reheated meal. This penne from Barilla is also better than the other Barilla GF pasta offerings...don't know why? Nice recipe and quick. I also agree to add the ingredients into the hot pasta making a fresher brighter taste.
I dry-toasted my almonds. This wasn't bad it just wasn't memorable. The gluten-free pasta was tastier than I expected not exactly exactly interchangeable with wheat pasta but not so different as to occasion comment I think. If you don't mind the saturated fat from butter changing out the olive oil for butter would improve the recipe tremendously. Thanks for sharing!
This was delicious. I made it with edamame pasta as that is what I had. While browning the almonds I added the garlic. I combined the olive oil lemon juice and basil along with some red pepper flakes and added that mixture to the cooked pasta along with the almond/sautéed garlic mixture fresh arugula sliced into pieces the cheese and some left over shredded herbed chicken. It came out perfectly and I'll definitely make it again!
I added hot pepper seeds. I also sautéed my almonds in butter and garlic salt. I would like to add more almonds next time as they were a great flavor just not enough of them. My husband gave this an ok which is nice as usually he doesn't like anything.
I made it with a little deviation; added broccoli to the skillet with the garlic and then a tiny little bit of apple cider vinegar to get that tangy taste out. Kinda new to cooking and I am learning lol. Great recipe.
