Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers & Aromatic Herb Pesto recipe
All Recipes Trusted Brands: Recipes and Tips Barilla Gluten Free
Ingredients
- 1 (12 ounce) box Barilla® Gluten Free Spaghetti 1 small Idaho potato, diced 2 cloves garlic, peeled 2 tablespoons grated Parmigiano-Reggiano cheese 10 leaves fresh Italian parsley 10 leaves fresh basil 5 leaves fresh mint 2 leaves fresh sage 6 tablespoons extra virgin olive oil 1 jarred roasted red pepper, diced Salt and black pepper to taste
Nutrition Info
- 522.7 caloriescarbohydrate: 86.3 gcholesterol: 1.5 mgfat: 16 gfiber: 1.7 gprotein: 8.2 gsaturatedFat: 2.2 gservingSize: -sodium: 121.4 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers & Aromatic Herb Pesto
Directions
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Bring a large pot of water to a boil, season with salt.
Combine pasta and potatoes. Cook pasta according to package directions along with added potatoes.
Combine garlic, cheese (optional), herbs and olive oil in a blender, pulse until smooth. Season with salt and pepper.
Drain pasta and potatoes, combine with pesto and diced peppers in a large mixing bowl before serving.