Anyways, here's a fun recipe that uses squash and zucchini.INGREDIENTS
1 BOX | Barilla Whole Grain Spaghetti |
4 TABLESPOONS | Extra Virgin Olive Oil |
1 CLOVE | Garlic, Chopped |
2 | Zucchini, Sliced With Peeler |
2 | Yellow Squash, Sliced With Peeler |
14 OUNCES | San Marzano Tomatoes, Canned |
1/2 CUP | Water |
TO TASTE | Salt |
TO TASTE | Black Pepper, Freshly Ground |
4 LEAVES | Fresh Basil, Cut Into Strips |
1/2 CUP | Parmesan Cheese, Grated |
DIRECTIONS
Bring a large pot of water to a boil.
Heat olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow in color.
Cook Spaghetti 1 minute less than recommended cook time on package. Meanwhile, add zucchini and yellow squash to the skillet and sauté for 3-4 minutes.
Add tomatoes and ½ cup water. Season with salt and pepper.
Drain Spaghetti 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.
VERDICTOh, yum! The only changes I made were to make regular pasta (becuase whole grain pasta is just gross) and I used extra garlic (you can never have too much!)
Very tasty dish- great as a side or on its own.
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