Barilla® Gluten Free Spaghetti with Fresh Vegetables

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Gluten Free


Ingredients for 4 people

1 box BARILLA gluten free Spaghetti
2 tablespoons Extra virgin olive oil
1 clove Garlic
1 cup White Onion, finely chopped
1 small Zucchini, diced  
1 small Yellow squash , diced 
1 bunch Asparagus, sliced thin on bias
1 yellow bell pepper, julienne
3 cups Cherry tomatoes, cut in halves
Salt, black pepper to taste
Fresh basil, torn 4 leaves



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  • Bring a large pot of water to a boil.

  • Bring a large skillet to medium-high heat. Add the oil to the pan and heat. Using the side of a knife, gently press garlic and peel. Add garlic to skillet and sauté until slightly brown, about 1 minute.

  • Add onion and sauté until the onion has become translucent, about 5 minutes.

  • Stir in the bell pepper, zucchini, squash and asparagus and sauté until all are warmed through but not completely cooked.

  • Add tomatoes, season with salt and pepper and sauté 2 additional minutes.

  • Cook pasta according to the directions, drain and toss with the sauce.  Finish by tossing pasta with the basil and mix well.

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