Barilla® Gluten Free Spaghetti with Blistered Grape Tomatoes, Spinach & Parsley Pesto
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Ingredients20 m servings 544 cals
Original recipe yields 6 servings
- Bring a large pot of water to a boil, season with salt.
- Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor.
- Process until smooth to make pesto.
- Saute tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste.
- Cook pasta according to package directions.
- Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.
Per Serving: 544 calories; 19.7 g fat; 82.7 g carbohydrates; 9.8 g protein; 6 mg cholesterol; 137 mg sodium. Full nutrition