Whole Grain Thin Spaghetti With Brussels Sprouts 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:

• 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.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
• In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
• Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.

Steps:

• 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.