Here's a hearty pasta dish that's both vegetarian and gluten free...plus, it's ready in 35 minutes.
Gluten-Free Basil Penne with Asparagus and Feta
- Prep Time 35 min
- Total 35 min
- Servings 4
- Ingredients 11
Ingredients
- 2 cups uncooked gluten free penne pasta (6 oz)
- 1 lb fresh asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
- 1 1/2 cups halved grape or cherry tomatoes
- 1/4 cup chopped fresh or 1 tablespoon dried basil leaves
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon coarse ground black pepper
- 1 package (6 oz) gluten free crumbled tomato-basil feta cheese
Instructions
-
Step1Cook and drain pasta as directed on package, adding asparagus during last 3 minutes of cooking time (don’t overcook pasta).
-
Step2Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook garlic in oil about 3 minutes, stirring occasionally. Add beans, tomatoes, basil, lemon juice, salt and pepper; toss gently.
-
Step3Stir cooked pasta and asparagus into skillet. Cook about 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese.
Nutrition
550
Calories
19g
Total Fat
24g
Protein
70g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1 1/2 Cups)
- Calories
- 550
- Calories from Fat
- 170
- Total Fat
- 19g
- 30%
- Saturated Fat
- 7g
- 37%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 11%
- Sodium
- 810mg
- 34%
- Potassium
- 1090mg
- 31%
- Total Carbohydrate
- 70g
- 23%
- Dietary Fiber
- 11g
- 46%
- Sugars
- 5g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 40%
- 40%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
4 1/2Tips from the Betty Crocker Kitchens
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