Gluten Free Spaghetti With Diced Potatoes Roasted Peppers Aromatic Herb Pesto Recipes

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GLUTEN FREE SPAGHETTI WITH DICED POTATOES, ROASTED PEPPERS & AROMATIC HERB PESTO



Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers & Aromatic Herb Pesto image

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

Provided by Barilla

Categories     Barilla Gluten Free

Time 25m

Yield 6

Number Of Ingredients 11

1 (12 ounce) box Barilla® Gluten Free Spaghetti
1 small Idaho potato, diced
2 cloves garlic, peeled
2 tablespoons grated Parmigiano-Reggiano cheese
10 leaves fresh Italian parsley
10 leaves fresh basil
5 leaves fresh mint
2 leaves fresh sage
6 tablespoons extra virgin olive oil
1 jarred roasted red pepper, diced
Salt and black pepper to taste

Steps:

  • Bring a large pot of water to a boil, season with salt.
  • 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 : Calories 522.7 calories, Carbohydrate 86.3 g, Cholesterol 1.5 mg, Fat 16 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 2.2 g, Sodium 121.4 mg, Sugar 0.7 g

ROASTED NEW POTATOES WITH SPRING HERB PESTO



Roasted New Potatoes with Spring Herb Pesto image

Categories     Herb     Potato     Side     Roast     Wheat/Gluten-Free     Lemon     Rosemary     Spring     Chive     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Make 6 servings

Number Of Ingredients 9

3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise

Steps:

  • Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

GLUTEN FREE SPAGHETTI WITH DICED POTATOES, ROASTED PEPPERS & AROMATIC HERB PESTO



Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers & Aromatic Herb Pesto image

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

Provided by Barilla

Categories     Barilla Gluten Free

Time 25m

Yield 6

Number Of Ingredients 11

1 (12 ounce) box Barilla® Gluten Free Spaghetti
1 small Idaho potato, diced
2 cloves garlic, peeled
2 tablespoons grated Parmigiano-Reggiano cheese
10 leaves fresh Italian parsley
10 leaves fresh basil
5 leaves fresh mint
2 leaves fresh sage
6 tablespoons extra virgin olive oil
1 jarred roasted red pepper, diced
Salt and black pepper to taste

Steps:

  • Bring a large pot of water to a boil, season with salt.
  • 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 : Calories 522.7 calories, Carbohydrate 86.3 g, Cholesterol 1.5 mg, Fat 16 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 2.2 g, Sodium 121.4 mg, Sugar 0.7 g

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