A gluten free and vegetarian pasta dish!

For the first weekend of 2020, dinner is a vegetarian and gluten free pasta dish! Here are

the ingredients!

· 5 tablespoons of the original nutpods

· 1 pouch (1.59 oz.) of Barilla Pesto with Creamy Ricotta and Arugula

· 2 tablespoons of the Parmesan Pesto Sprinkle seasoning-from Savory Spice

· 1 tablespoon of McCormick garlic salt

· 3 finely peeled and chopped garlic cloves

· 1 box of Barilla gluten free elbows

· 1 tablespoon of salt-for the pasta water

· 1 tablespoon of olive oil-for the pasta water

To start with, I added water and the salt and olive oil to my big pasta pot with the strainer in it. Once it reached a boil, I added in the pasta and cooked it for 8 minutes.

While the pasta was cooking, I heated up a large saucepan on low heat and added in the nutpods, the finely chopped garlic, the Parmesan Pesto seasoning, the pouch of pesto, and the garlic salt. I stirred this all together and let this cook together while I waited for the pasta to be done.

Once the pasta was cooked, I drained it and added it to the sauce. I stirred all of it together to coat all the noodles and then served.

It was so yummy! Enjoy!