Barilla Whole Grain Spaghetti with Zucchini and Yellow Squash
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 450
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 72
- Dietary Fiber
- 13
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 8
- Sodium
- 915
- Total: 18 min
- Prep: 6 min
- Cook: 12 min
Ingredients
1 box Barilla Whole Grain Spaghetti
4 tablespoons extra virgin olive oil
1 garlic clove, chopped
2 zucchini, sliced with peeler
2 yellow squash, sliced with peeler
1 can, 14 oz, San Marzano tomatoes
1/2 cup water
salt, to taste
black pepper, to taste
4 leaves basil, cut into strips
1/2 cup Parmesan cheese,grated
Directions
- BRING a large pot of water to a boil.
- HEAT olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow in color.
- COOK pasta 1 minute less than recommended cook time on package.
- Meanwhile, ADD zucchini and yellow squash to the skillet and saute for 3-4 minutes.
- ADD tomatoes and 1/2 cup water. Season with salt and pepper.
- DRAIN pasta and add to the skillet. Toss with the sauce. Let pasta continue to cook in the skillet for 1 minute.
- TURN off heat and toss in basil.
- TOP with Parmesan cheese before serving.