Whole Grain Thin Spaghetti With Brussels Sprouts Zucchini And Yellow Squash Recipes

BARILLA WHOLE GRAIN SPAGHETTI WITH ZUCCHINI AND YELLOW SQUASH

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.

WHOLE GRAIN SPAGHETTI WITH BRUSSELS SPROUTS AND MUSHROOMS

Steps:

• *Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
• In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
• Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.

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

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.

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

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.