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

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

  • 1 (13.25 ounce) box Barilla® Whole Grain Thin Spaghetti
  • 12 Brussels sprouts
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • Salt and black pepper to taste
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 tablespoon chopped fresh parsley
  1. Bring a large and small pot of water to a boil.
  2. In the smaller pot, boil Brussels sprouts for 8 minutes until cooked through. When cool enough to handle, slice.
  3. 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.
  4. In the large pot, cook pasta one minute less than package directions. Drain pasta, reserving 1/2 cup of the water.
  5. Toss pasta with sauce and cooking liquid. Stir in cheese and parsley before serving.
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