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    Grana PadanoPastaGluten FreeLactose free

    Gluten-free penne with Grana Padano Riserva, baby spinach, and olives

    Group 393Easy
    Group 3824 per.
    T230 min

    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

    STEP 1

    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.

    STEP 2

    Cook the penne in a pot of boiling water, then drain them al dente and add them to the pan with the spinach.

    STEP 3

    Sauté everything together to flavour the pasta, also adding the Taggiasca olives drained from their oil.v

    STEP 4

    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.

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