Barilla® Gluten Free Spaghetti with Blistered Grape Tomatoes, Spinach & Parsley Pesto recipe

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Ingredients

1 (12 ounce) box Barilla® Gluten Free Spaghetti
1 cup spinach, washed and packed
10 leaves fresh Italian parsley, washed
1 clove garlic, peeled
½ cup grated Parmigiano Reggiano cheese
7 tablespoons extra-virgin olive oil, divided
1 pint grape tomatoes, washed
Salt and black pepper to taste

Nutrition Info

544.1 calories
carbohydrate: 82.7 g
cholesterol: 5.9 mg
fat: 19.7 g
fiber: 1.8 g
protein: 9.8 g
saturatedFat: 3.4 g
servingSize: -
sodium: 137.1 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil, season with salt.

  2. Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor.

  3. Process until smooth to make pesto.

  4. Saute tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste.

  5. Cook pasta according to package directions.

  6. Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.

Recipe Yield

6 servings

Recipe Note

Gluten-free spaghetti paired with a spinach-parsley pesto and grape tomatoes makes a quick and light summer dinner.

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