Ingredient: grated parmesan cheese

Gluten-free Penne rigate “Le Veneziane” with asparagus

Print Recipe
 Gluten-free Penne rigate "Le Veneziane" with asparagus.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 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
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 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
Instructions
  1. Clean the asparagus and boil it in salted water. Once cooked, drain and cut into small pieces.
  2. Chop the onion and fry in some olive oil until slightly golden in colour.
  3. Add chopped ham to the onions and stir it, add the white wine and cook to reduce by half.
  4. 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.
  5. Once pasta is cooked, drain and pour into the pan with asparagus and ham mixture.
  6. Serve straight away with some grated parmesan cheese on top. "Bon appetit!"
Share this Recipe