Barilla® Gluten Free Spaghetti
with Blistered Grape Tomatoes, Spinach & Parsley Pesto
Ratings
- Prep
- Cook
- Skill
- Casual
- 363
- calories
- 18g
- total fat
- 48g
- total carbohydrate
- 5g
- protein
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Ingredients
Ingredients for 6 people
- 1 box Barilla® Gluten Free Spaghetti
- 1 cup spinach washed and packed
- 10 leaves fresh Italian parsley washed
- 1 clove garlic peeled
- ½ cup Parmigiano-Reggiano cheese grated (optional)
- 7 tablespoons extra virgin olive oil divided
- 1 pint grape tomatoes washed
- salt and black pepper to taste
Instructions
-
Bring a large pot of water to a boil, season with salt
-
Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor
-
Process until smooth to make pesto
-
Sauté tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste
-
Cook pasta according to package directions
-
Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving
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