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PASTIFICIO LA ROSA
Traditional production of dried gluten-free pasta
Italian gluten-free linguine recipes

Find here your recipes for gluten-free linguine Pastificio La Rosa.

See the table to convert the American units of measurement to the Italian units of measurement

See the table to convert the American units of measurement to the Italian units of measurement

Gluten-free Linguine with Lean Meat Sauce

Ingredients

400 grams gluten-free linguine Pastificio La Rosa
extra virgin olive oil
1/2 bunch of chards without white rib
200 grams peas
5/6 frozen artichoke hearts
150 grams frozen asparagus tips
50 grams cubed bacon
40 grams leek Parmesan cheese
salt

Preparation

Wash the leaves of the chards and cut them in thin strips. Thaw out the vegetables, cut the asparagus tips and chop the artichokes in little pieces.

Cut leek into thin slices and brown it slowly in a tablespoon of olive oil together with cubed bacon. When the leek is lightly browned add all the vegetables and cook gently in the broth adding salt to your taste.
Cook gluten-free linguine in a large pot of salted water and drain them al dente, then pour the pasta in a pan with the lean sauce you prepared, let it flavour and cream on a low flame for about 1 minute.

Add a little olive oil, sprinkle with Parmesan cheese and serve.

Submitted by Celeste - Italian recipes

The nutritionist says

Nutritional information per 100 grams
Energy Value Kcal 501,14
   
Protides g 18,46
Glucides g 85,29
Fat g 10,56
of which Saturates g 3,7
Alcohol g 0
Dietay Fibres g 6,35
Water g 141,41
Animal proteins g 4,8
Vegetal proteins g 13,66
last update: 2012/08/20