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Barilla® Gluten Free Spaghetti
with Zucchini & Aromatic Herb Pesto
- Prep
- Cook
- Skill
- Casual
Ingredients
Ingredients for 6 people
- 1 box Barilla® Gluten Free Spaghetti
- 5 medium zucchini peeled and ¼ inch, diced
- 2 tablespoons (30 mL) pine nuts
- 1 clove garlic, peeled and diced
- 10 leaves fresh basil, chopped
- 10 leaves fresh parsley, chopped
- 5 leaves fresh mint, chopped
- 2 tablespoons Romano cheese, grated
- 8 tablespoons (120 mL) extra virgin olive oil, divided
- salt and black pepper to taste
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Instructions
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Bring large pot of water to a boil, season with salt
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Peel zucchini and reserve the centers
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Process peel with pine nuts, garlic, herbs, cheese, salt and pepper in a blender until smooth
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Drizzle in 6 tablespoons (90 mL) of olive oil, blend well to make pesto
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Sauté zucchini's diced inner portion in a large skillet over medium heat for one minute
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Cook pasta according to package directions
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Drain pasta and toss with pesto and diced zucchini in a large mixing bowl before serving
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