Thursday, January 17, 2013

Barilla Pasta shares some tasty, healthy dishes

Looking for a healthy way to enjoy pasta in the new year? The folks at Barilla Pasta have a few ideas, using their Barilla PLUS and Barillla Whole Grain Pastas. I’ve already posted one of their recipes on Examiner (check out Thin Spaghetti with Garlic, Red Pepper Flakes and Olive Oil here), and saved another recipe for the blog.
credit: Barilla Pasta

Whole Grain Spaghetti with Zucchini and Yellow Squash (adapted from Barilla Pasta)
1 box Barilla Whole Grain Spaghetti
4 tablespoons Extra Virgin olive oil
1 clove garlic, chopped
2 zucchinis, sliced with peeler
2 yellow squash, sliced with peeler
14 ounce can of tomatoes
1/2-cup water
4 fresh basil leaves, cut into strips
1/2-cup grated Parmesan cheese
Bring a large pot of water to a boil and cook spaghetti for 1 minute less than the recommended cook time on package. Heat olive oil in a large skillet over medium heat, adding garlic and sautéing until slightly yellow in color; add zucchini and yellow squash to the skillet and sauté for 3-4 minutes.
Add tomatoes and 1/2-cup water to skillet and season with salt and pepper. Drain spaghetti and add to the skillet, tossing with sauce mixture. Let pasta cook in the skillet for 1 minute, then turn off heat and toss with basil; top with cheese before serving.
Thanks to the folks at Barilla for the recipes and photos!

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