Gluten Free Spaghetti With Diced Potatoes Roasted Peppers Aromatic Herb Pesto Recipes
GLUTEN FREE SPAGHETTI WITH DICED POTATOES, ROASTED PEPPERS & AROMATIC HERB PESTO
A delicious blend of roasted peppers and diced potatoes are tossed with gluten free spaghetti and an aromatic herb pesto.
Provided by Barilla
Categories Barilla Gluten Free
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 86.3 g, Cholesterol 1.5 mg, Fat 16 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 2.2 g, Sodium 121.4 mg, Sugar 0.7 g
GLUTEN FREE SPAGHETTI & MEATBALLS
Spaghetti night goes gluten free! Enjoy this new twist on a family favorite. Gluten free spaghetti is tossed with delicious homemade gluten free meatballs, sautéed cherry tomatoes and topped with Parmesan cheese.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
- In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.
- In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
- Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.
- Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
- Drain the pasta then toss with the sauce and add the reserved cooking liquid.
- Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 86.8 g, Cholesterol 73.3 mg, Fat 16.1 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 5.8 g, Sodium 166.4 mg, Sugar 1 g
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