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Barilla® Gluten Free Rotini with Basil Pesto, Arugula, Roasted Tomatoes and Crispy Prosciutto

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"Rotini pasta is tossed with garlic-tomato sauce, pesto sauce, arugula, and topped with crispy prosciutto for a quick weeknight meal."
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35 m servings 937
Original recipe yields 4 servings


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  1. Pre-heat oven to 425 degrees F (215 C) and bring a large pot of water to a boil.
  2. Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper.
  3. Place on a sheet tray and roast in the oven for about 10 minutes.
  4. Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color.
  5. Add the roasted tomatoes, set aside.
  6. In a blender, combine the cheese and basil and season with salt and pepper. Blend well and add remaining oil while blending, set aside.
  7. Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce.
  8. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto.

Nutrition Facts

Per Serving: 937 calories; 39.4 126.7 18.9 24 535 Full nutrition

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