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Barilla® Gluten Free Spaghetti
with Eggplant, Zucchini, Sliced Garlic & Chives
Ratings
- Prep
- Cook
- Skill
- Intermediate
Ingredients
Ingredients for 4 people
- 1 box Barilla® Gluten Free Spaghetti
- 2 cloves garlic, chopped
- 4 tablespoons (60 mL) extra virgin olive oil
- 2 cups (680 g) eggplant, diced
- 1 zucchini, sliced in half moons
- salt and black pepper to taste
- 2 tablespoon (30 mL) chives, chopped
- ½ cup (170 g) Parmigiano Reggiano cheese shredded
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Instructions
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Bring a large pot of water to a boil
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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
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Cook the pasta according to the package directions, reserve 1 cup (250 mL) of the cooking liquid and add it to the sauce
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Bring to a simmer
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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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