Cookbook index: Pasta & Pizza
Prep time: 15 minutes
Cook time: 15 minutes
Ready in:
Experience gluten-free cheesy pasta goodness any night of the week with this quick tossed penne. Cut any larger tomatoes in half to ensure they cook evenly.
| Measure | Ingredient |
| 1 pkg (340 g) | PC® Gluten-Free Penne Rigate Pasta |
| ¼ cup (60 mL) | olive oil |
| 2 | cloves garlic, finely chopped |
| 1 pkg (340 g) | grape tomatoes |
| 2 | green onions, thinly sliced |
| ¼ tsp (1 mL) | each salt and black pepper |
| 1 cup (250 mL) | drained mini bocconcini cheese |
| ⅓ cup (83 mL) | chopped fresh basil |
| ½ cup (125 mL) | finely grated PC® Splendido® Parmigiano Reggiano Hard Ripened Cheese |
1. Bring 16 cups (4 L) salted water to a boil in large pot. Add penne; return to a boil, stirring occasionally. Cook, stirring occasionally, until tender but firm, 9 to 10 minutes. Drain, reserving 1 cup (250 mL) cooking liquid.
2. Meanwhile, heat oil in large non-stick skillet over medium-high heat; cook garlic, stirring, until fragrant, about 30 seconds. Add tomatoes, green onions, salt and pepper; cook, stirring, just until tomatoes are heated through, about 2 minutes.
3. Add pasta and ½ cup (125 mL) reserved cooking liquid; toss to combine, adding additional cooking liquid, 1 tbsp (15 mL) at a time, if needed to reach desired consistency.
4. Sprinkle with bocconcini and ¼ cup (60 mL) of the Parmigiano Reggiano, shaking pan so cheese settles into pasta; cook until cheese is beginning to melt, 1 to 2 minutes. Transfer to serving platter. Sprinkle with basil and remaining Parmigiano Reggiano. Serve immediately.
Makes 6 servings.
Per serving: 410 calories, fat 18 g (7 g of which is saturated), sodium 280 mg, carbohydrate 50 g, fibre 2 g, sugars 0 g, protein 12 g
Copyright © 2018 Gluten-Free Resource Directory. All Rights Reserved.