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Barilla® Gluten Free Spaghetti with Eggplant, Zucchini, Sliced Garlic and Chives


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Barilla® Gluten Free Spaghetti with Eggplant, Zucchini, Sliced Garlic and Chives
PREPARATION TIME
30 minutes

DIFFICULTY
Easy

TYPE
Main course


TYPE OF RECIPE
Vegetarian


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
salt and black pepper to taste
2 tablespoon chives chopped
½ cup Parmigiano Reggiano cheese shredded



Preparation 10 minutes preparation + 20 minutes cooking
1. BRING a large pot of water to a boil

2. In a large skillet COOK the garlic in olive oil for about 2 minutes or until slightly yellow in color

3. ADD eggplant, sauté for 3 minutes

4. ADD zucchini and sauté for 3 more minutes, season with salt and pepper

5. COOK the pasta according to the package directions, reserve 1 cup of the cooking liquid and add it to the sauce

6. BRING to a simmer

7. DRAIN and toss the pasta with the sauce

8. REMOVE from heat and add the chives and Parmigiano Reggiano cheese, toss to combine