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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."
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25 m servings 413 cals
Original recipe yields 5 servings

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  • Prep

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  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!

Nutrition Facts

Per Serving: 413 calories; 14.6 g fat; 61.7 g carbohydrates; 10.7 g protein; 7 mg cholesterol; 162 mg sodium. Full nutrition

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Read all reviews 4
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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!

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 w...

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 an...

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 ...