Barilla® Gluten Free Spaghetti with Eggplant, Zucchini

Sliced Garlic & Chives

Barilla Gluten Free Spaghetti Pasta

Made with

Barilla Gluten Free Spaghetti

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  • Prep
  • Cook
  • Skill
    Casual


  • 343
    calories
  • 14g
    total fat
  • 48g
    total carbohydrate
  • 7g
    protein
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Ingredients

Ingredients for 4 people      

  • 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
  • salt and black pepper to taste
  • 2 tablespoon chives chopped
  • ½ cup Parmigiano Reggiano cheese shredded

Instructions

  • Bring a large pot of water to a boil
  • Ina large skillet cook the garlic in olive oil for about 2 minutes or until slightly yellow in color
  • Add eggplant, sauté for 3 minutes
  • Add zucchini and sauté for 3 more minutes, season with salt and pepper
  • Cook the pasta according to the package directions, reserve 1 cup of the cooking liquid and add it to the sauce
  • Bring to a simmer
  • Drain and toss the pasta with the sauce
  • Remove from heat and add the chives and Parmigiano Reggiano cheese, toss to combine
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