Barilla® Gluten Free Spaghetti with Diced Potatoes

Roasted Peppers & Aromatic Herb Pesto

Barilla Gluten Free Spaghetti Pasta

Made with

Barilla Gluten Free Spaghetti

  • Prep
  • Cook
  • Skill

  • 367
  • 16g
    Total Fat
  • 53g
    total carbohydrate
  • 5g
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Ingredients for 6 people      

  • 1 box Barilla® Gluten Free Spaghetti
  • 1 small Idaho potato diced
  • 2 cloves garlic peeled
  • 2 tablespoons Parmigiano-Reggiano cheese (optional)
  • 10 leaves fresh Italian parsley washed
  • 10 leaves fresh basil washed
  • 5 leaves fresh mint washed
  • 2 leaves fresh sage washed
  • 6 tablespoons extra virgin olive oil
  • 1 red bell pepper jarred and diced
  • salt and black pepper to taste


  • Bring a large pot of water to a boil, season with salt
  • Combine pasta and potatoes
  • Cook pasta according to package directions along with added potatoes
  • Combine garlic, cheese (optional), herbs and olive oil in a blender, pulse until smooth
  • Season with salt and pepper
  • Drain pasta and potatoes, combine with pesto and diced peppers in a large mixing bowl before serving
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