Gluten-free spaghetti paired with a spinach-parsley pesto and grape tomatoes makes a quick and light summer dinner.

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 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 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.

Nutrition Facts

544 calories; protein 9.8g; carbohydrates 82.7g; fat 19.7g; cholesterol 5.9mg; sodium 137.1mg. Full Nutrition
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