Barilla Whole Grain Spaghetti with Fresh Vegetables
This recipe for Barilla Whole Grain Spaghetti with Fresh Vegetables from Barilla is bound to be a new addition to your list of favorite Italian dinner recipes because of how light, healthy and flavorful it is. Get your servings of vegetables and whole grains in with this dish, one of the best pasta recipes for a weeknight dinner.
Notes
This recipe comes courtesy of Barilla.
Serves4 to 6
Preparation Time40 min
Cooking Time45 min
Ingredients
- 1 box Barilla whole grain spaghetti
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- 1 cup white onion, chopped
- 2 cups zucchini, diced
- 2 cups yellow squash, diced
- 1 bunch asparagus, coarsely chopped
- 1 cup yellow bell bepper, cut into thin strips
- 3 cups cherry tomatoes, halved
- Salt, to taste
- Black pepper, freshly ground
- 4 fresh basil leaves, torn
Instructions
- Bring a large pot of water to a boil.
- Heat olive oil in a large skillet. Using the side of a knife, gently press garlic and peel. Add garlic to the skillet and sauté until slightly brown, about 1 minute.
- Add onion and sauté for 5 minutes, until translucent. Add bell pepper, zucchini, yellow squash and asparagus and sauté until heated but not completely cooked.
- Add tomatoes, season with salt and pepper; sauté for 2 additional minutes. Remove garlic clove and discard.
- Cook whole grain spaghetti according to the package directions. Drain pasta and add to the skillet. Toss with vegetables and add fresh basil before serving.
