Gluten Free Spaghetti With Eggplant, Courgettes, Sliced Garlic and Chives
Gluten Free Spaghetti With Eggplant, Courgettes, Sliced Garlic and Chives
30 minutes total
Try this amazing Gluten Free Spaghetti With Eggplant, Courgettes, Sliced Garlic and Chives recipe!
Ingredients
Serves 4
| 1 box | Barilla® Gluten Free Spaghetti |
| 2 cloves | garlic chopped |
| 4 tablespoons | extra virgin olive oil |
| 2 cups | eggplant diced |
| 1 | courgettes sliced in half moons |
| To taste | salt and black pepper to taste |
| 2 tablespoon | chives chopped |
| ½ cup | Parmigiano Reggiano cheese shredded |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil
Step 2
Ina large skillet cook the garlic in olive oil for about 2 minutes or until slightly yellow in color
Step 3
Add eggplant, sauté for 3 minutes
Step 4
Add zucchini and sauté for 3 more minutes, season with salt and pepper
Step 5
Cook the pasta according to the package directions, reserve 1 cup of the cooking liquid and add it to the sauce
Step 6
Bring to a simmer
Step 7
Drain and toss the pasta with the sauce
Step 8
Remove from heat and add the chives and Parmigiano Reggiano cheese, toss to combine
Spaghetti No. 5
Ideal for those who have to give up gluten, but not the pleasure of pasta. Thanks to the new recipe with brown rice, from today Gluten-Free Spaghetti offers an even more harmonious and balanced taste, for a Gluten-Free pasta that is finally as good as Barilla ever was.
- Shape Sèaghetti
- Cook time 11 mins
- Pack size 400g
- Range Gluten Free