Barilla® Protein+™ Spaghetti

with Roasted Zucchini and Garlic

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Ingredients for 7 people
  • 1 box Barilla® Protein+™ Spaghetti
  • 2 tablespoons extra virgin olive oil
  • 2 pounds zucchini
  • 3 tablespoons roasted garlic puree*
  • Zest of 2 lemons
  • 1 tablespoon lemon juice
  • ½ cup Parmigiano-Reggiano cheese, shaved
  • Sea salt and black pepper to taste
  • Coarsely ground black pepper
* To make roasted garlic puree: Place ½ cup peeled garlic cloves on a piece of foil drizzle with olive oil, wrap and bake at 400° F for 30 minutes or until soft. Place cooked cloves on a cutting board and drag the side of a chef’s knife back and forth across the garlic until it forms a paste.
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  • Cook pasta according to package directions, drain and keep warm.
  • Using a spiral vegetable cutter, cut zucchini until yield is 4 cups.
  • Heat olive oil in large skillet over medium-high heat. Add roasted garlic puree and zucchini; sauté for 2 minutes.
  • Stir in pasta, lemon zest and juice, toss well to combine. Season with salt and pepper to taste.
  • Serve in bowls and garnish with cheese and coarsely ground pepper.
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