Barilla Gluten Free Penne With Sauteed Veggies Recipes

GLUTEN FREE PENNE WITH MUSHROOMS AND SWEET PEAS

Steps:

• Bring a large pot of water to a boil.
• In a large skillet saute the onion in olive oil for about 5 minutes or until slightly browned. Add the mushrooms and saute for an additional 5 minutes. Add the heavy cream and the peas; season with salt and pepper; bring to a simmer.
• Cook the pasta according to package directions; drain and toss with the sauce.
• Remove from the heat and add the Parmigiano-Reggiano cheese; toss to combine.

GLUTEN FREE PENNE WITH SAUTEED VEGGIES

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!

BARILLA® GLUTEN FREE PENNE WITH LENTILS & BACON

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, in a large skillet, render bacon until crispy. Remove the bacon from the skillet and dry on a paper towel.
• In the same skillet, saute garlic and rosemary with half the olive oil for one minute. Add tomatoes and blister.
• Add lentils and bring to simmer, then season to salt and pepper.
• Cook the pasta according to directions, drain and toss with lentil sauce.
• Stir in remaining olive oil, parsley and top with crumbled bacon and cheese before serving.

BARILLA® GLUTEN FREE PENNE WITH SAUTEED VEGGIES

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.

GLUTEN FREE FRESH LEMON AND BASIL PENNE

Steps:

• Bring a large pot of water to a boil.
• Meanwhile in a large skillet, saute the garlic in the olive oil for 1-2 minutes.
• Cook the pasta according to the directions. Drain and save 1/2 cup of the cooking water.
• Add the cooking water to the skillet and bring to a simmer. Then toss the pasta with the garlic and add the arugula, basil and lemon juice to the skillet. Season with salt and pepper.
• Remove the skillet from the flame and fold in the cheese and top with almonds.