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Barilla® Gluten Free Penne with Sauteed Veggies

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"Gluten-free penne pasta is tossed with sauteed shallots, asparagus, and tomatoes and finished with fresh basil and Parmigiano-Reggiano cheese."
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25 m servings 344 cals
Original recipe yields 6 servings


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  1. Bring a large pot of water to a boil.
  2. Meanwhile, in a skillet, saute shallot in olive oil over medium heat until translucent, about 2 minutes.
  3. Next, turn the heat to high and add asparagus and tomatoes.
  4. Saute for 2 minutes, then season with salt and pepper.
  5. Cook pasta according to package directions, then drain & toss with veggies.
  6. Stir in cheese and basil before serving.

Nutrition Facts

Per Serving: 344 calories; 12.2 g fat; 51.5 g carbohydrates; 8.9 g protein; 6 mg cholesterol; 135 mg sodium. Full nutrition

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