Gluten Free Rotini With Crispy Prosciutto Pesto Arugula Recipes
GLUTEN FREE ROTINI WITH CRISPY PROSCIUTTO, PESTO & ARUGULA
Crispy prosciutto and arugula bring savory flavors to this delicious Barilla Gluten Free rotini pasta tossed with basil pesto.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
- Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven for about 10 minutes.
- Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color. Add the roasted tomatoes, set aside.
- In a blender, combine the cheese and basil; season with salt and pepper. Blend well and add remaining oil while blending, set aside.
- Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto pieces.
Nutrition Facts : Calories 918.5 calories, Carbohydrate 123 g, Cholesterol 23.8 mg, Fat 39.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 7.8 g, Sodium 528.3 mg, Sugar 1.9 g
BARILLA® GLUTEN FREE ROTINI WITH BASIL PESTO, ARUGULA, ROASTED TOMATOES AND CRISPY PROSCIUTTO
Rotini pasta is tossed with garlic-tomato sauce, pesto sauce, arugula, and topped with crispy prosciutto for a quick weeknight meal.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Pre-heat oven to 425 degrees F (215 C) and bring a large pot of water to a boil.
- Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper.
- Place on a sheet tray and roast in the oven for about 10 minutes.
- Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color.
- Add the roasted tomatoes, set aside.
- In a blender, combine the cheese and basil and season with salt and pepper. Blend well and add remaining oil while blending, set aside.
- Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce.
- Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto.
Nutrition Facts : Calories 936.5 calories, Carbohydrate 126.7 g, Cholesterol 23.8 mg, Fat 39.4 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 7.8 g, Sodium 535.3 mg, Sugar 4.4 g
GLUTEN FREE ROTINI WITH CRISPY PROSCIUTTO, PESTO & ARUGULA
Crispy prosciutto and arugula bring savory flavors to this delicious Barilla Gluten Free rotini pasta tossed with basil pesto.
Provided by Barilla
Categories Barilla Gluten Free
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
- Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven for about 10 minutes.
- Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color. Add the roasted tomatoes, set aside.
- In a blender, combine the cheese and basil; season with salt and pepper. Blend well and add remaining oil while blending, set aside.
- Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto pieces.
Nutrition Facts : Calories 918.5 calories, Carbohydrate 123 g, Cholesterol 23.8 mg, Fat 39.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 7.8 g, Sodium 528.3 mg, Sugar 1.9 g
GLUTEN FREE ROTINI WITH CRISPY PROSCIUTTO, PESTO & ARUGULA
Crispy prosciutto and arugula bring savory flavors to this delicious Barilla Gluten Free rotini pasta tossed with basil pesto.
Provided by Barilla
Categories Barilla Gluten Free
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
- Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven for about 10 minutes.
- Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color. Add the roasted tomatoes, set aside.
- In a blender, combine the cheese and basil; season with salt and pepper. Blend well and add remaining oil while blending, set aside.
- Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto pieces.
Nutrition Facts : Calories 918.5 calories, Carbohydrate 123 g, Cholesterol 23.8 mg, Fat 39.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 7.8 g, Sodium 528.3 mg, Sugar 1.9 g
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