Barilla® Gluten Free Spaghetti with Eggplant, Zucchini, Sliced Garlic and Chives
Barilla® Gluten Free Spaghetti with Eggplant, Zucchini, Sliced Garlic and Chives
30 minutes total / Calories 343
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Gatherings
- Gluten Free
- Long
- Spring Recipes
- Summer Recipes
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla® Gluten Free Spaghetti pasta
Ingredients
Serves 4
1 | Box Barilla® Gluten Free Spaghetti |
2 | Cloves garlic chopped |
4 | Tablespoons extra virgin olive oil |
2 | Cups eggplant diced |
1 | Zucchini sliced in half moons |
2 | Tablespoon chives chopped |
½ | Cup Parmigiano Reggiano cheese shredded |
To taste | Salt and black pepper |
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.

Gluten Free Spaghetti
Your whole family will love our delicious Gluten Free Spaghetti! The pasta is made with corn and rice, is certified gluten free and has the great taste and texture you can feel good about including in your favorite pasta dishes.
Barilla Gluten Free pasta is made with non-GMO ingredients. For more information, please read our position.
- Shape Spaghetti
- Cook time 10–11 mins
- Pack size 12 oz.
- Range Gluten Free Pasta