Barilla Whole Grain Thin Spaghetti with Brussels Sprouts, Zucchini & Yellow Squash

stampa
Recipes by Vegetables
Number of people:
7
Level of difficulty:
Low
Required time:
25'

 extra virgin olive oil
 
4 tablespoons  
 Brussels sprouts
 
12  
 garlic minced
 
1 clove  
 zucchini diced
 
1 medium  
 yellow squash diced
 
1 medium  
 Salt and black pepper
 
to taste  
 parsley chopped
 
1 tablespoon  
 Parmigiano-Reggiano cheese grated
 
1/2 cup  

1

Bring a large and small pot of water to a boil

1

In the smaller pot, boil Brussels sprouts for 8 minutes until cooked through

1

In a large skillet, heat olive oil and sauté garlic until slightly yellow in color, 1-2 minutes

1

Add zucchini, squash and sliced Brussels sprouts; season with salt and pepper and sauté for 5 additional minutes

1

In the large pot, cook pasta one minute less than package directions

1

Drain pasta, reserving ½ cup of the water

1

Drain pasta, reserving ½ cup of the water

1

Toss pasta with sauce and cooking liquid

1

 Stir in cheese and parsley before serving

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Ingredient:
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