Gluten Free Penne with Sauteed Veggies

Gluten Free Penne with Sauteed Veggies


"Try this delicious Barilla Gluten Free penne pasta with sautéed asparagus and cherry tomatoes, tossed in a light olive oil and shallot sauce."
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25 m servings 413 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 61.7g
  • 20%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  1. Bring a pot of water to boil.
  2. 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.
  3. Cook the pasta according to package directions, then drain and toss with veggies. Stir in the cheese and basil.
  4. Enjoy!


Read all reviews 4
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Very tasty! I added quartered baby portobello mushrooms and diced chicken sausage for some protein. Then I sprinkled crushed red pepper before serving. Excellent flavor!

This is a simple but delicious meal. I added some minced garlic to the sautéed veggies for some extra flavor. This was the first time that I have tried gluten free pasta and was very pleased w...

I added red pepper flakes and garlic. Any veggie ie broccoli, red or yellow peppers would be great too. One suggestion would be to saute asparagus with the shallots for 4 minutes on med. high an...

Have you ever wondered what Italians eat for lunch? Well, look no further than this recipe. The simplicity of sautéed veggies and pasta tossed together are the epitome of Italian food. No extra ...