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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 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 extra virgin olive oil divided
- salt and black pepper to taste
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Method
- 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 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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