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

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"Gluten-free spaghetti paired with a spinach-parsley pesto and grape tomatoes makes a quick and light summer dinner."
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20 m servings 544 cals
Original recipe yields 6 servings


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

Nutrition Facts

Per Serving: 544 calories; 19.7 g fat; 82.7 g carbohydrates; 9.8 g protein; 6 mg cholesterol; 137 mg sodium. Full nutrition

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