BARILLA GLUTEN FREE ELBOWS

WITH SALAMI AND BABY SPINACH IN NAPOLETANA SAUCE

  • 727
    Calories
  • 41.8g
    Total Fat
  • 14.1g
    Protein
  • 74.2g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Gluten Free

Who knew there was Gluten Free pasta that tastes just like real pasta? Try Barilla's delicious Gluten Free elbows in this simple, tasty dish.

Ingredients

Ingredients for 4 people
  • 340g Barilla Gluten Free Elbows
  • 1 jar Barilla Napoletana sauce
  • 2 spring onions, thinly sliced
  • 100g salami
  • 40g Parmigiano Reggiano, grated
  • 80g fresh baby spinach
  • 80ml Extra Virgin Olive oil
  • Rock salt
  • Sea salt, to taste

Instructions

  1. 1 TO START
    Bring a large pot of water to the boil and add rock salt.
  2. 2 COOK THE MEAT AND VEGETABLES
    Heat the oil in a large fry pan, add the spring onions and cook for 2 minutes, then add the asparagus and cook for a further 2 minutes, then add the spicy salami.
  3. 3 COOK THE PASTA
    Drop the Gluten Free Elbows pasta into the water and stir. Cook according to the instructions on the pack.
  4. 4 COMBINE AND SERVE

    Drain the pasta one minute before the suggested cooking time and toss in with all the ingredients for another minute. Remove from the heat and add the Barilla Sundried Tomato Pesto, cheese and parsley. Stir to combine and serve with a drizzle of Extra Virgin Olive oil.

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