Gluten-free penne with Grana Padano Riserva, baby spinach, and olives
| Difficulty
Facile
|
Preparation  30 min
|
Servings for  4 per.
|
Facile
A simple and authentic first course, perfect for those looking for a gluten-free alternative without sacrificing flavour. The penne are combined with fresh baby spinach, the savouriness of Taggiasca olives, and the unmistakable touch of Grana Padano Riserva: a few ingredients for a great result.
Ingredients
320 g gluten-free penne
200 g fresh spinach
80 g Taggiasca olives in oil
80 g Grana Padano Riserva
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Preparation
Wash the spinach well and sauté it in a pan with a little oil. Season with salt and pepper to taste, and, if you like, add a clove of garlic (remove it after cooking) or a few chilli flakes.
Cook the penne in a pot of boiling water, then drain them al dente and add them to the pan with the spinach.
Sauté everything together to flavour the pasta, also adding the Taggiasca olives drained from their oil.v
Once you’ve plated your pasta, drizzle with a little more oil and coarsely grate a generous amount of Grana Padano Riserva over each portion. Enjoy your meal!
This recipe is the perfect idea for a quick, tasty, and light lunch: ideal for those who love Mediterranean flavours and are looking for a simple solution that’s full of character.
Altre ricette da non perdere
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