Crispy prosciutto and arugula bring savory flavors to this delicious Barilla Gluten Free rotini pasta tossed with basil pesto.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Bring a large pot of water to a boil.

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  • Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven for about 10 minutes.

  • Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color. Add the roasted tomatoes, set aside.

  • In a blender, combine the cheese and basil; season with salt and pepper. Blend well and add remaining oil while blending, set aside.

  • Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto pieces.

Cook's Note:

To cook the prosciutto, cut it into 1-inch pieces and cook and stir over medium heat until crisp. Drain on paper towels.

Nutrition Facts

919 calories; protein 17.9g 36% DV; carbohydrates 123g 40% DV; fat 39.2g 60% DV; cholesterol 23.8mg 8% DV; sodium 528.3mg 21% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
03/16/2016
Oh my this was really good. I made my prosciutto really crispy and it added such a nice texture to the dish. The pasta was terrific and couldn't tell it was gluten-free! I also added the arugula at the very end and cooked it until it was barely wilted. I'll definitely be making this one again. It's delicious. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/17/2016
What's not to love? Fresh simple ingredients that taste great together. I changed the method just slightly tossing 2 cloves of garlic on the sheet pan along with the tomatoes and roasted them that way. Once the tomatoes and garlic were roasted I removed the skins from the tomatoes (I love fresh tomatoes but dislike the skins in my pasta) and tossed the roasted garlic in the food processor with the basil and cheese. My family thoroughly enjoyed this pasta dish and I will be making it again. Read More
Rating: 5 stars
03/16/2016
Oh my this was really good. I made my prosciutto really crispy and it added such a nice texture to the dish. The pasta was terrific and couldn't tell it was gluten-free! I also added the arugula at the very end and cooked it until it was barely wilted. I'll definitely be making this one again. It's delicious. Read More