Gluten-free pasta with agretti

Gluten-free pasta with agretti

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 501 kcal
, Fat: 13 g
, Carbohydrate: 82 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400g gluten-free spaghetti
salted water, boiling


3tbsp olive oil
1 garlic clove, thinly sliced
300g agretti
¼tsp salt
1 organic lemon, a little grated zest and 3 tbsp of juice
40g Parmesan, shaved into thin strips using a peeler
a little pepper
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How it's done


Cook the pasta in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water.


Heat the oil in a frying pan, briefly sauté the garlic, add the agretti and fry for approx. 3 mins., season with salt. Add the reserved cooking water, lemon zest and juice.

Stir in the pasta and heat gently. Sprinkle with parmesan, season.

Good to know
Tip: Use regular spaghetti instead of gluten-free spaghetti.

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