Gluten Free Rotini with Crispy Prosciutto, Pesto & Arugula recipe

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Ingredients

1 (12 ounce) box Barilla® Gluten Free Rotini
4 plum (Roma) tomatoes, quartered
½ cup extra virgin olive oil
Salt and black pepper to taste
1 clove garlic
½ cup grated Parmigiano-Reggiano cheese
10 fresh basil leaves
2 cups arugula
½ cup cooked, crisp, drained chopped prosciutto

Nutrition Info

918.5 calories
carbohydrate: 123 g
cholesterol: 23.8 mg
fat: 39.2 g
fiber: 2.6 g
protein: 17.9 g
saturatedFat: 7.8 g
servingSize: -
sodium: 528.3 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F. Bring a large pot of water to a boil.

  2. Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven for about 10 minutes.

  3. Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color. Add the roasted tomatoes, set aside.

  4. In a blender, combine the cheese and basil, season with salt and pepper. Blend well and add remaining oil while blending, set aside.

  5. Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto pieces.

Recipe Yield

4 servings

Recipe Note

Crispy prosciutto and arugula bring savory flavors to this delicious Barilla Gluten Free rotini pasta tossed with basil pesto.

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