BARILLA® GLUTEN FREE SPAGHETTI WITH BLISTERED GRAPE TOMATOES, SPINACH & PARSLEY PESTO

Barilla® Gluten Free Spaghetti with Blistered Grape Tomatoes, Spinach & Parsley Pesto image

Gluten-free spaghetti paired with a spinach-parsley pesto and grape tomatoes makes a quick and light summer dinner.

Provided by Barilla Canada

Categories Trusted Brands: Recipes and Tips Barilla Canada

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

1 (12 ounce) box Barilla® Gluten Free Spaghetti
1 cup spinach, washed and packed
10 leaves fresh Italian parsley, washed
1 clove garlic, peeled
½ cup grated Parmigiano Reggiano cheese
7 tablespoons extra-virgin olive oil, divided
1 pint grape tomatoes, washed
Salt and black pepper to taste

Steps:

Bring a large pot of water to a boil, season with salt.
Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor.
Process until smooth to make pesto.
Saute tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste.
Cook pasta according to package directions.
Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.

Nutrition Facts : Calories 544.1 calories, Carbohydrate 82.7 g, Cholesterol 5.9 mg, Fat 19.7 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 137.1 mg, Sugar 0.1 g