Description

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

Ingredients

• 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

Instructions

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.