Barilla® Gluten Free Fettuccine

Summer Pasta

Barilla Gluten Free Fettuccine Pasta

Made with

Barilla Gluten Free Fettuccine

  • Prep
  • Cook
  • Skill
  • Diet
    Gluten Free

  • 247
  • 4g
    Total Fat
  • 49g
    Total Carbohydrate
  • 7g
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Ingredients for 6 people

  • 1 box Barilla® Gluten Free Fettuccine
  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, sliced thin
  • ½ cup pine nuts, toasted
  • 1 bag frozen corn
  • 1 pound cherry tomatoes, multi-colored, quartered
  • ½ cup basil leaves
  • 1 tablespoon thyme leaves
  • ¼ cup Parmigiano-Reggiano cheese, shredded
  • ¼ cup Pecorino Romano cheese
  • Salt and black pepper to taste


  • Bring a large pot of water to a boil and cook pasta according to package directions.
  • In a large skillet sauté garlic in olive oil for 1 minute.  Add corn and sauté for 2-3 minutes or until slightly browned.  Add tomatoes and sauté for 1 minute.
  • Add 1 cup of the pasta cooking water to skillet and bring to a simmer.
  • Drain pasta and toss with the sauce.
  • Before serving garnish with fresh herbs, cheese and pine nuts.
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