Barilla Whole Grain Spaghetti With Zucchini And Yellow Squash Recipes

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BARILLA WHOLE GRAIN SPAGHETTI WITH CHERRY TOMATOES AND BASIL



Barilla Whole Grain Spaghetti with Cherry Tomatoes and Basil image

Provided by Food Network

Categories     main-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 8

1 box BARILLA Whole Grain Spaghetti
1 clove garlic
2 teaspoons extra virgin olive oil
1 pint cherry tomatoes, halved
Salt to taste
Fresh cracked black pepper to taste
5-6 leaves basil, sliced into thin strips
1/2 cup Parmesan cheese, grated

Steps:

  • COOK pasta according to package directions.
  • MEANWHILE, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat.
  • DRAIN pasta, reserving 1/2 cup of cooking liquid.
  • TOSS pasta with cherry tomatoes, garlic and half the basil. ADD reserved cooking liquid to skillet and toss pasta again.
  • TOP with grated Parmesan cheese, black pepper and remaining basil.

BARILLA WHOLE GRAIN PENNE WITH ZUCCHINI AND PARMESAN



Barilla Whole Grain Penne with Zucchini and Parmesan image

Provided by Food Network

Categories     main-dish

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8

1 box BARILLA Whole Grain Penne
4 small zucchini, thinly sliced
Sea salt to taste
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
2 cups cherry tomatoes
4 basil leaves, torn in small pieces
1/2 cup Parmesan cheese, shaved

Steps:

  • COOK pasta according to package directions.
  • MEANWHILE, season zucchini with a little sea salt.
  • HEAT olive oil in medium-sized skillet. Add garlic and saute for 2 minutes.
  • ADD zucchini to the skillet and saute for additional two minutes.
  • ADD cherry tomatoes and saute until skins are slightly blistered and the tomatoes are heated all the way through. Add basil to skillet.
  • DRAIN pasta, add to skillet and toss with cheese before serving.

BARILLA WHOLE GRAIN SPAGHETTI WITH ZUCCHINI AND YELLOW SQUASH



Barilla Whole Grain Spaghetti with Zucchini and Yellow Squash image

Provided by Food Network

Categories     main-dish

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

SPAGHETTI WITH ZUCCHINI AND SQUASH



Spaghetti with Zucchini and Squash image

Provided by Giada De Laurentiis

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
1 pound spaghetti
2 tablespoons olive oil, plus more for serving
1/2 teaspoon red pepper flakes
2 cloves garlic, smashed and sliced
2 shallots, sliced
2 zucchini (about 1 pound), cut into long, thin strands
1 yellow squash (about 8 ounces), cut into long, thin strands
1 teaspoon lemon zest plus 1 tablespoon lemon juice
3 cups baby arugula
1 cup grated ricotta salata

Steps:

  • Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
  • Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
  • Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.

SAUTéED YELLOW SQUASH AND ZUCCHINI



Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

  • Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

WHOLE GRAIN THIN SPAGHETTI WITH BRUSSELS SPROUTS, ZUCCHINI AND YELLOW SQUASH



Whole Grain Thin Spaghetti with Brussels Sprouts, Zucchini and Yellow Squash image

Whole grain pasta with lots of colorful veggies and grated cheese is ready to serve in less than 30 minutes.

Provided by Allrecipes Member

Time 25m

Yield 7

Number Of Ingredients 9

1 (13.25 ounce) box Barilla® Whole Grain Thin Spaghetti
12 sprouts Brussels sprouts
4 tablespoons extra virgin olive oil
1 clove garlic, minced
1 medium zucchini, diced
1 medium yellow squash, diced
1 pinch Salt and black pepper to taste
½ cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh parsley

Steps:

  • Bring a large and small pot of water to a boil.
  • In the smaller pot, boil Brussels sprouts for 8 minutes until cooked through. When cool enough to handle, slice.
  • In a large skillet, heat olive oil and saute garlic until slightly yellow in color, 1-2 minutes. Add zucchini, squash and sliced Brussels sprouts; season with salt and pepper and saute for 5 additional minutes.
  • In the large pot, cook pasta one minute less than package directions. Drain pasta, reserving 1/2 cup of the water.
  • Toss pasta with sauce and cooking liquid. Stir in cheese and parsley before serving.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 44.7 g, Cholesterol 5 mg, Fat 11 g, Fiber 7.9 g, Protein 10.7 g, SaturatedFat 2.1 g, Sodium 108.8 mg, Sugar 1.3 g

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