Gluten Free Spaghetti

With Blistered Grape Tomatoes, Spinach & Parsley Pesto

Gluten Free - Spaghetti - Barilla

Made with

Spaghetti Gluten Free | Barilla

  • Prep
  • Cook
  • Skill


Ingredients for 6 people;

  • 1 box Barilla® Gluten Free Spaghetti
  • 1 cup spinach washed and packed
  • 10 leaves fresh Italian parsley washed
  • 1 clove garlic peeled
  • ½ cup Parmigiano-Reggiano cheese grated (optional)
  • 7 tablespoons extra virgin olive oil divided
  • 1 pint grape tomatoes washed
  • salt and black pepper to taste


  • Bring a large pot of water to a boil, season with salt
  • Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor
  • Process until smooth to make pesto
  • Sauté tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste
  • Cook pasta according to package directions
  • Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving
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