whole grain thin spaghetti with brussels sprouts, zucchini and yellow squash

Ingredients

• Servings: 7
• 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

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• 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.