Gluten-free Penne rigate “Le Veneziane” with asparagus
A simple but delicious Penne rigate recipe for comforting and nutritious weekday meals. We used Le veneziane gluten free corn penne rigate for a delicious, glute-free pasta base that bautifully hold onto suaces.
Gluten-free Penne rigate "Le Veneziane" with asparagus.
250 g Le Veneziane Penne
500 g of asparagus
1 Tbsp olive oil
1 small onion
150 g cooked ham cut into cubes
1 glass of white wine
1 Tbsp Salt
grated parmesan cheese
Clean the asparagus and boil it in salted water. Once cooked, drain and cut into small pieces.
Chop the onion and fry in some olive oil until slightly golden in colour.
Add chopped ham to the onions and stir it, add the white wine and cook to reduce by half.
Take a large pot, fill it with water and bring to a boil. When the water boils add the salt, cook the pasta as per instructions on the packet.
Once pasta is cooked, drain and pour into the pan with asparagus and ham mixture.
Serve straight away with some grated parmesan cheese on top. "Bon appetit!"