Barilla® Gluten Free Spaghetti with Eggplant, Zucchini
Sliced Garlic & Chives
Ratings
- Prep
- Cook
- Skill
- Casual
- Diet
- Vegetarian & Gluten Free
- 343
- calories
- 14g
- total fat
- 48g
- total carbohydrate
- 7g
- protein
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Ingredients 4 Servings
Ingredients for 4 people
- 1 box Barilla® Gluten Free Spaghetti
- 2 cloves garlic chopped
- 4 tablespoons extra virgin olive oil
- 2 cups eggplant diced
- 1 zucchini sliced in half moons
- 2 tablespoon chives chopped
- ½ cup Parmigiano Reggiano cheese shredded
- salt and black pepper to taste
Instructions
-
Bring a large pot of water to a boil
-
Ina large skillet cook the garlic in olive oil for about 2 minutes or until slightly yellow in color
- Add eggplant, sauté for 3 minutes
- Add zucchini and sauté for 3 more minutes, season with salt and pepper
-
Cook the pasta according to the package directions, reserve 1 cup of the cooking liquid and add it to the sauce
-
Bring to a simmer
-
Drain and toss the pasta with the sauce
- Remove from heat and add the chives and Parmigiano Reggiano cheese, toss to combine
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