Barilla® Gluten Free Spaghetti
with Zucchini & Aromatic Herb Pesto
Ratings
- Prep
- Cook
- Skill
- Casual
- Diet
- Vegetarian & Gluten Free
- 429
- Calories
- 23g
- Total Fat
- 51g
- total carbohydrate
- 7g
- protein
Powered by
Ingredients
Ingredients for 6 people
- 1 box Barilla® Gluten Free Spaghetti
- 5 medium zucchini, peeled and ¼ inch diced
- 2 tablespoons pine nuts
- 1 clove garlic, peeled and diced
- 10 leaves fresh basil, chopped
- 10 leaves fresh parsley, chopped
- 5 leaves fresh mint, chopped
- 2 tablespoons romano cheese, grated
- 8 tablespoons extra virgin olive oil, divided
- salt and black pepper to taste
Instructions
-
Bring large pot of water to a boil, season with salt
-
Peel zucchini and reserve the centers
-
Process peel with pine nuts, garlic, herbs, cheese, salt and pepper in a blender until smooth
-
Drizzle in 6 tablespoons of olive oil, blend well to make pesto
-
Sauté zucchini's diced inner portion in a large skillet over medium heat for one minute
-
Cook pasta according to package directions
-
Drain pasta and toss with pesto and diced zucchini in a large mixing bowl before serving
Show more