Healthy Meal Prep
Barilla(R) Gluten Free Penne with Sauteed Veggies Recipe

Barilla® Gluten Free Penne with Sauteed Veggies


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


  • 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


  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.

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Nutritional Information

Barilla® Gluten Free Penne with Sauteed Veggies

Servings Per Recipe: 6
Calories: 343.9
% Daily Value *
protein: 18 %
carbohydrates: 17 %
exchange other carbs:
dietary fiber: 13 %
fat: 19 %
saturated fat: 12 %
cholesterol: 2 %
vitamin a iu: 21 %
niacin equivalents: 16 %
vitamin b6: 9 %
vitamin c: 24 %
folate: 13 %
calcium: 10 %
iron: 11 %
magnesium: 8 %
potassium: 9 %
sodium: 5 %
thiamin: 11 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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