Skip to main content

Barilla® Gluten Free Spaghetti

with Eggplant, Zucchini, Sliced Garlic and Chives



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


  1. 1
    Bring a large pot of water to a boil
  2. 2
    Ina large skillet cook the garlic in olive oil for about 2 minutes or until slightly yellow in color
  3. 3
    Add eggplant, sauté for 3 minutes
  4. 4
    Add zucchini and sauté for 3 more minutes, season with salt and pepper
  5. 5
    Cook the pasta according to the package directions, reserve 1 cup of the cooking liquid and add it to the sauce
  6. 6
    Bring to a simmer
  7. 7
    Drain and toss the pasta with the sauce
  8. 8
    Remove from heat and add the chives and Parmigiano Reggiano cheese, toss to combine

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies