Barilla® Gluten Free Spaghetti

with Zucchini & Aromatic Herb Pesto

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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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  • Bring large pot of water to a boil, season with salt
  • Peel zucchini and reserve the centers
  • Process peel with pine nuts, garlic, herbs, cheese, salt and pepper in a blender until smooth
  • Drizzle in 6 tablespoons (90 mL) of olive oil, blend well to make pesto
  • Sauté zucchini's diced inner portion in a large skillet over medium heat for one minute
  • Cook pasta according to package directions
  • Drain pasta and toss with pesto and diced zucchini in a large mixing bowl before serving
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