Barilla® Gluten Free Spaghetti

with Eggplant, Zucchini, Sliced Garlic & Chives

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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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  • 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 (250 mL) 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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