15 min
4 people
Easy
Ingredients
- 400 g OJAO Gluten Free Penne Rigate
- 100 g asparagus tips
- 100 g tomatoes
- 50 g parmesan
- 1 onion
- 4 tablespoons of olive oil
- Pinch of salt and pepper
Preparation
- Slice the onion and asparagus tips.
- In a skillet, sauté asparagus and onions in olive oil.
- Slice the tomatoes and add the preparation.
- Season and simmer for 10 minutes.
- Add the pasta in boiling salted water (1l of water and 10g of salt per 100g of pasta), cook for 8-10 minutes then drain.
- Drain pasta, mix with vegetables and add Parmesan cheese.