Gluten Free Penne with Sauteed Veggies

Rating: 4.57 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

By Barilla

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
5
Yield:
5 servings
Nutrition Info
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a pot of water to boil.

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  • 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.

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

  • Enjoy!

Nutrition Facts

Per Serving:
413 calories; protein 10.7g 21% DV; carbohydrates 61.7g 20% DV; fat 14.6g 23% DV; cholesterol 7mg 2% DV; sodium 161.7mg 7% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

DeeDee66
Rating: 5 stars
03/28/2016
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! Read More
Helpful
(3)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
DeeDee66
Rating: 5 stars
03/27/2016
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! Read More
Helpful
(3)
Sugarplum
Rating: 5 stars
02/12/2016
This is a simple but delicious meal. I added some minced garlic to the sautéed 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. Read More
Helpful
(1)
Beth Baker
Rating: 5 stars
02/12/2016
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. I'm not much of a meat eater so I really liked this! Read More
Helpful
(1)
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Julianne
Rating: 4 stars
12/29/2018
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! Read More
Buckwheat Queen
Rating: 5 stars
02/11/2016
Have you ever wondered what Italians eat for lunch? Well look no further than this recipe. The simplicity of sautéed 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. Read More
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