This colorful pasta dish
combines spaghetti with a plethora of fresh garden vegetables.
Spaghetti
with Fresh Vegetables
- 1 (16-ounce) box Barilla
Whole Grain Spaghetti
- 2 tablespoons extra virgin
olive oil
- 1 clove garlic
- 1 small white onion, finely
chopped
- 1 (1cup) yellow bell pepper,
julienne
- 1 small (2 cups) zucchini,
diced
- 1 small (2 cups) yellow
squash, diced
- 1 bunch asparagus, cut
into 1-inch pieces
- 1 pint (3 cups) cherry
tomatoes, halved
- Salt and black pepper,
to taste
- 4 Fresh basil leaves,
torn
- Cook pasta according to
package directions.
- Meanwhile, heat olive
oil in a large skillet. Using the side of a knife, gently press
and peel the garlic and sauté in skillet for 1 minute,
or until slightly brown.
- Add onion and sauté
for 5 minutes, or until translucent.
- Add bell pepper, zucchini,
yellow squash and asparagus and sauté until heated but
not completely cooked.
- Add tomatoes, season with
salt and pepper and sauté for 2 additional minutes.
- Drain pasta, add to skillet
and toss with basil before serving.
Serves 4 to 6.
Recipe created by By Chef
Lorenzo Boni.
Recipe and photograph provided
courtesy of Barilla America.
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