Cook pasta in boiling salted boiling water for 10 to 12 minutes or until al dente. Drain; reserve 1/4 cup pasta water.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Try a gluten-free take on a classic pasta dish! Roasted peppers, shallots, and minced garlic bring even more flavor when combined with Gustare Vita pasta sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 package(s) (12-oz.) gluten-free penne rigate pasta | ||
| 2 large red and/or yellow bell peppers, seeded and cut into thin strips | ||
| 2 tbsp. Gustare Vita olive oil, divided | ||
| 1 large shallot, cut into 1/4-inch thick rings | ||
| 1 tbsp. bottled minced garlic | ||
| 1 (17.6-oz.) bottle Gustare Vita vodka pasta sauce | ||
| ¼ c. unsweetened original almond milk | ||
| Coarsley ground Hy-Vee sea salt, to taste | ||
| Coarsley ground Hy-Vee black pepper, to taste | ||
| Desired toppings: Gated Soirée Parmesan cheese and/or fresh basil, for garnish | ||
| Desired cooked protein: chicken, salmon, or Italian sausage, for serving |
Things To Grab
- Medium bowl
- Large nonstick skillet
Directions
Toss bell pepper strips with 1 tablespoon olive oil in a medium bowl to coat; set aside.
Heat remaining 1 tablespoon in a large nonstick skillet over medium-high heat. Add bell pepper strips; cook for 8 to 10 minutes or until pepper begin to char, turning occasionally. Reduce heat to medium-low. Add shallot and garlic; cook for 1 to 2 minutes or until shallot softens, stirring occasionally.
Stir pasta sauce and almond milk into bell pepper mixture. Stir in reserved pasta water. Add pasta and toss to coat. Cook until heated through, stirring occasionally.
To serve, garnish with Parmesan cheese and/or basil if desired. Seve with desired protein.
Nutrition facts
Servings
520 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 5mg
- Sodium: 457mg
- Total Carbohydrates: 84g
- Protein: 13g
Daily Values
0%
Iron 12%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 10%