Whole Grain Spaghetti With Parsley Pesto And Marinara Sauce

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

A fresh parsley pesto adds herbaceous flavor to this classic dish of spaghetti and red sauce.


  • 2 1/2 lb. Barilla Whole Grain Spaghetti
  • 6 cups milk
  • 18 garlic cloves
  • 2 1/4 cups grated Parmesan
  • 30 fresh parsley leaves
  • as needed salt
  • as needed white pepper
  • 1 1/2 cups extra-virgin olive oil
  • 6 cups Barilla Marinara Sauce


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Combine the milk and garlic and simmer until the garlic is soft. Drain off the milk and save it for another use.
Puree the garlic with the Parmesan and parsley. Season with salt and pepper. With the machine running, drizzle in the oil to form a pesto. Set aside.

Step 3

Have the marinara sauce warmed and ready.
For each serving, to order: Reheat 1 2/3 oz. pasta in simmering water. Drain and toss it with 2 to 3 Tbsp. pesto. Plate 1/4 cup marinara sauce and arrange the spaghetti in a nest on top.

Recipe Type: , Tags: ,
Chef Recommended Cuts
  • Whole Grain Linguine
  • Whole Grain Spaghetti
  • Whole Grain Thin Spagheti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 382
Calories from Fat 171
% Daily Value*
Total Fat 19g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 9mg
Sodium 618mg
Total Carbohydrate 44g
Dietary Fiber 6g
Sugars 8g
Protein 12g

Vitamin A 6%
Vitamin C 11%
Calcium 17%
Iron 9%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.