Gluten-free spaghetti

with asparagus, ricotta and crunchy ham



200 g of GALLO gluten-free spaghetti

1 bunch of asparagus

1 garlic clove

100 g of ricotta

50 g of Iberian ham

Olive oil

Salt and pepper


Step 1

Preheat the oven to 180ºC. On an oven-safe tray place the slices of ham and bake for 15 minutes until crunchy. Set aside.

Step 2

In a pan sauté the finely chopped garlic in olive oil until soft, add the cleaned and sliced asparagus and cook until tender but crispy.

Step 3

Cook the pasta al dente and add directly to the pan with the asparagus. Add salt and serve.

Step 4

Add the crunchy ham and the ricotta. Add salt and pepper.

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