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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."
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25 m servings 523 cals
Original recipe yields 6 servings

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  • Prep

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  1. Bring a large pot of water to a boil, season with salt.
  2. Combine pasta and potatoes. Cook pasta according to package directions along with added potatoes.
  3. Combine garlic, cheese (optional), herbs and olive oil in a blender, pulse until smooth. Season with salt and pepper.
  4. Drain pasta and potatoes, combine with pesto and diced peppers in a large mixing bowl before serving.

Nutrition Facts

Per Serving: 523 calories; 16 g fat; 86.3 g carbohydrates; 8.2 g protein; 1 mg cholesterol; 121 mg sodium. Full nutrition

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Buonissimi! I was a bit timid to make this pesto seeing that I don't care for mint and sage, but it was delicious. The pesto is very delicate and works perfectly with the bell pepper. The potato...