Gluten Free Basil Penne with Asparagus and Feta
Prep Time:35 Mins | Total Time:35 Mins | Makes:4 servings
Here's a hearty pasta dish that's both vegetarian and gluten free...plus, it's ready in 35 minutes.
2 cups (500 mL) uncooked gluten free penne pasta (6 oz)
1 lb (500 g) fresh asparagus, trimmed, cut diagonally into 1 1/2-inch (7.5 cm) pieces
2 cloves garlic, finely chopped
1 can (540 mL) cannellini beans, drained, rinsed
1 1/2 cups (375 mL) halved grape or cherry tomatoes
1/4 cup (50 mL) chopped fresh or 1 tbsp (15 mL) dried basil leaves
2 tbsp (30 mL) fresh lemon juice
1/2 tsp (2 mL) coarse sea salt
1/4 tsp (1 mL) coarse ground black pepper
3/4 cup (175 mL) gluten free crumbled feta cheese
- Cook and drain pasta as directed on package, adding asparagus during last 3 minutes of cooking time (don’t overcook pasta).
- Meanwhile, 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.
- Stir cooked pasta and asparagus into skillet. Cook about 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese.
COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
1 serving (1 1/2 cups):
Calories from Fat 170
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
; Cholesterol 35mg;
Total Carbohydrate 70g
Dietary Fiber 11g