Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious blend of roasted peppers and diced potatoes are tossed with gluten free spaghetti and an aromatic herb pesto.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, season with salt.

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  • 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

523 calories; protein 8.2g; carbohydrates 86.3g; fat 16g; cholesterol 1.5mg; sodium 121.4mg. Full Nutrition
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