Barilla Gluten Free Penne With Sauteed Veggies Recipes

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BARILLA VEGETABLE PENNE



Barilla Vegetable Penne image

Embrace the earth's natural rhythms and stock up on in-season vegetables. It's a win-win - seasonal produce is supplied in high quantities, which lowers the market price and saves you money. Zucchini, bell peppers, carrots and sweet potatoes are just some of the delicious foods that are best in the fall. Slice them, dice them and pair them with your favourite pasta dishes.

Provided by Mary Jenny

Categories     Peppers

Time 50m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

one box barilla penne
3 tablespoons extra virgin olive oil
2 cups butternut squash, small diced
1 leek, cut in thin rounds
1/2 fennel, sliced thin
1 pint grape tomatoes, halved
2 tablespoons roasted pistachios, chopped
salt and pepper

Steps:

  • Season the butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven at 425° for 15 minutes. Meanwhile, sauté leeks in remaining oil until they turn golden. Add fennel and grape tomatoes and cook over high heat for 3 minutes.
  • Season with salt and pepper, stir in roasted butternut squash. Cook pasta according to the package instructions, but drain 2 minutes early, reserving 1/2 cup of cooking water.
  • Toss pasta for 2 minutes with veggie sauce and cooking water. Remove from heat and top with pistachios.

Nutrition Facts : Calories 89.2, Fat 6.1, SaturatedFat 0.8, Sodium 21.3, Carbohydrate 8.7, Fiber 2, Sugar 2.3, Protein 1.4

BARILLA® GLUTEN FREE PENNE WITH SAUTEED VEGGIES



Barilla® Gluten Free Penne with Sauteed Veggies image

Gluten-free penne pasta is tossed with sauteed shallots, asparagus, and tomatoes and finished with fresh basil and Parmigiano-Reggiano cheese.

Provided by Barilla Canada

Categories     Barilla® Canada

Time 25m

Yield 6

Number Of Ingredients 8

1 (12 ounce) box Barilla® Gluten Free Penne
4 tablespoons extra virgin olive oil
1 shallot, minced
1 bunch asparagus, trimmed and cut on a diagonal into 1-inch pieces
1 pint cherry tomatoes, halved
10 basil leaves, torn
½ cup grated Parmigiano-Reggiano cheese
Salt and black pepper to taste

Steps:

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

Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.5 g, Cholesterol 5.9 mg, Fat 12.2 g, Fiber 3.2 g, Protein 8.9 g, SaturatedFat 2.5 g, Sodium 134.8 mg, Sugar 1.7 g

GLUTEN FREE PENNE WITH SAUTEED VEGGIES



Gluten Free Penne with Sauteed Veggies image

Try this delicious Barilla Gluten Free penne pasta with sautéed asparagus and cherry tomatoes, tossed in a light olive oil and shallot sauce.

Provided by Barilla

Categories     Barilla Gluten Free

Time 25m

Yield 5

Number Of Ingredients 8

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
½ cup grated Parmesan cheese
Salt and black pepper to taste

Steps:

  • 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.
  • Enjoy!

Nutrition Facts : Calories 412.6 calories, Carbohydrate 61.7 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 3.8 g, Protein 10.7 g, SaturatedFat 3 g, Sodium 161.7 mg, Sugar 2.1 g

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