Barilla® Veggie Spaghetti with Roasted Peppers & Goat Cheese

Barilla veggie spaghetti

Made with

Barilla Veggie Spaghetti

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  • Prep
  • Cook
  • Skill
    Casual


  • 724
    Calories
  • 39g
    Total Fat
  • 62g
    Total carbohydrate
  • 32g
    Protein
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Ingredients

Ingredients for 6 people

  • 1 box Barilla® Veggie Spaghetti
  • 6 tablespoons extra virgin olive oil divided
  • 2 leeks sliced thin
  • 1 teaspoon chili flakes
  • 4 roasted red bell peppers*
  • Salt and black pepper to taste
  • 4 leaves basil, chiffonade
  • ½ cup goat cheese

Instructions

  • To roast peppers; rub with 2 tablespoons olive oil and bake in the oven at 400˚ for 40 minutes
  • Place in a paper bag for 10 minutes for easy peeling
  • Bring a large pot of water to a boil
  • In a large skillet sauté leeks in 4 tablespoons olive oil for 4-5 minutes or until slightly brown in color
  • Add roasted peppers, chili flakes and sauté for 2 minutes
  • Season with salt and pepper
  • Cook pasta 1 minute less than required cooking time, drain reserving 1 cup of cooking water
  • Add cooking water and pasta to sauce and bring to a simmer
  • Once pasta and sauce have combined, remove from heat and add basil and toss well
  • Top with cheese and serve
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