This is a simple and delicious meal made with gluten free pasta and lots of healthy veggies. This easy recipe really enhances the flavors of the vegetables. This was my first time trying gluten free pasta and I was very pleased with it. This recipe is from Barilla and can also be found at Allrecipes.
Here are the fresh vegetables that star in this recipe.
Here is what is needed to make this recipe. Pasta, asparagus, cherry tomatoes, basil, shallots (I used diced onions instead), olive oil and Parmesan cheese. I also added a teaspoon of minced garlic that added some extra flavor.
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 and drain the pasta. Toss the veggie mixture into the pasta. Stir in the Parmesan cheese and basil.
1 (12 ounce) box Barilla Gluten Free Penne
4 tablespoons extra-virgin olive oil
1 shallot, minced
1 bunch asparagus, sliced diagonally
1 pint cherry tomatoes, halved
10 fresh basil leaves, torn
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
- Bring a pot of water to boil.
- 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.