Gluten-Free Pasta, Asparagus, and Tomato Recipe
I was happy to find Ronzoni gluten-free pasta in the supermarket the other day and even more excited to try it. It is made of white rice flour, brown rice flour, corn flour, and quinoa flour. I think the combination of all the different flour makes a HUGE difference, as this is the first gluten-free pasta that has the consistency of regular pasta.
I threw together a super easy side dish using the new pasta.
ENJOY!
Ronzoni Gluten-Free Pasta, Asparagus, and Tomato #Recipe
Recipe Type: side-dish
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- Ronzoni Gluten-Free Pasta
- Cherry tomatoes sliced in half
- Asparagus
- Sartori Chai Cheese
- Butter
- Salt
- Pepper
Instructions
- Cook pasta per package instructions
- Steam Asparagus then cut in half
- Drain Pasta and toss with butter
- Plate the pasta and add Asparagus, and sliced tomatoes
- Add salt and pepper
- Grate Chai cheese (or any cheese you like) over top and serve
