Barilla® Gluten Free Spaghetti with Blistered Grape Tomatoes, Spinach & Parsley Pesto Recipe - All Recipes

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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

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.
Saute 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.

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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