Barilla Whole Grain Spaghetti With Zucchini And Yellow Squash Recipes

Steps:

• BRING a large pot of water to a boil.
• HEAT olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow in color.
• COOK pasta 1 minute less than recommended cook time on package.
• Meanwhile, ADD zucchini and yellow squash to the skillet and saute for 3-4 minutes.
• ADD tomatoes and 1/2 cup water. Season with salt and pepper.
• DRAIN pasta 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.

Steps:

• COOK pasta according to package directions.
• MEANWHILE, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat.
• DRAIN pasta, reserving 1/2 cup of cooking liquid.
• TOSS pasta with cherry tomatoes, garlic and half the basil. ADD reserved cooking liquid to skillet and toss pasta again.
• TOP with grated Parmesan cheese, black pepper and remaining basil.

Steps:

• Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
• Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.