Barilla® Gluten Free Penne with Fresh Lemon and Basil

Barilla Gluten Free Penne Pasta

Made with

Barilla Gluten Free Penne

  • Prep
  • Cook
  • Skill

  • 390
  • 19g
    Total Fat
  • 48g
  • 8g


Ingredients for 6 people

  • 1 Box Barilla® Gluten Free Penne
  • 5 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 3 cups arugula leaves
  • ½ cup basil, sliced thin
  • 2 lemons, juiced
  • ½ cup Parmigiano-Reggiano cheese, grated
  • ½ cup sliced almonds
  • Salt and black pepper to taste


  • Bring a large pot of water to a boil.
  • Meanwhile in a large skillet, sauté garlic in olive oil for 1–2 minutes.
  • Cook pasta according to package directions.
  • Drain and reserve 1/2 cup of the cooking water.
  • Toss pasta with garlic and add arugula, basil and lemon juice to the skillet.
  • Season with salt and pepper, add the cooking water and bring to a simmer.
  • Remove the skillet from the heat and fold in the cheese and top with almonds before serving.
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