Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers & Aromatic Herb Pesto recipe

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Ingredients

1 (12 ounce) box Barilla® Gluten Free Spaghetti
1 small Idaho potato, diced
2 cloves garlic, peeled
2 tablespoons grated Parmigiano-Reggiano cheese
10 leaves fresh Italian parsley
10 leaves fresh basil
5 leaves fresh mint
2 leaves fresh sage
6 tablespoons extra virgin olive oil
1 jarred roasted red pepper, diced
Salt and black pepper to taste

Nutrition Info

522.7 calories
carbohydrate: 86.3 g
cholesterol: 1.5 mg
fat: 16 g
fiber: 1.7 g
protein: 8.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 121.4 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Combine pasta and potatoes. Cook pasta according to package directions along with added potatoes.

  3. Combine garlic, cheese (optional), herbs and olive oil in a blender, pulse until smooth. Season with salt and pepper.

  4. Drain pasta and potatoes, combine with pesto and diced peppers in a large mixing bowl before serving.

Recipe Yield

6 servings

Recipe Note

A delicious blend of roasted peppers and diced potatoes are tossed with gluten free spaghetti and an aromatic herb pesto.

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