Barilla Gluten Free Spaghetti & Meatballs

Preparation.

1. Bring a large pot of water to a boil.

2. In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.

3. In the same bowl, add bread, egg, ground beef, ½ the parsley, ½ the cheese, and season with salt and pepper.

4. Roll into ¾ inch balls and set aside.

5. In a large skillet, gently cook the garlic and chili flakes in olive oil.

6. Add meatballs and cook thoroughly.

7. Add the cherry tomatoes and sauté for 2 minutes, then season with salt and pepper to taste.

8. Deglaze with wine and reduce mixture by half.

9. Cook the pasta according to package directions, then reserve ½ cup of the cooking liquid.

10. Drain the pasta then toss with the sauce and add the reserved cooking liquid.

11. Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.

Barilla Gluten Free Spaghetti

With Garlic & Red Pepper

Preparation.

1. Bring a large pot of water to a boil.

2. Heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; sauté 2 to 3 minutes.

3. Cook pasta according to package directions.

4. Drain pasta, reserving 1/2 cup pasta water. Immediately add hot pasta to skillet.

5. Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly.

6. Transfer to a serving platter or bowl.