Barilla® Gluten Free Spaghetti

with Zucchini & Aromatic Herb Pesto

Barilla Gluten Free Spaghetti Pasta

Made with

Barilla Gluten Free Spaghetti

  • Prep
  • Cook
  • Skill
  • Diet
    Vegetarian & Gluten Free

  • 429
  • 23g
    Total Fat
  • 51g
    total carbohydrate
  • 7g
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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


  • 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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