- Gluten Free
Ingredients for 4 people
1 box BARILLA gluten free Spaghetti
2 tablespoons Extra virgin olive oil
1 clove Garlic
1 cup White Onion, finely chopped
1 small Zucchini, diced
1 small Yellow squash , diced
1 bunch Asparagus, sliced thin on bias
1 yellow bell pepper, julienne
3 cups Cherry tomatoes, cut in halves
Salt, black pepper to taste
Fresh basil, torn 4 leaves
Bring a large pot of water to a boil.
Bring a large skillet to medium-high heat. Add the oil to the pan and heat. Using the side of a knife, gently press garlic and peel. Add garlic to skillet and sauté until slightly brown, about 1 minute.
Add onion and sauté until the onion has become translucent, about 5 minutes.
Stir in the bell pepper, zucchini, squash and asparagus and sauté until all are warmed through but not completely cooked.
Add tomatoes, season with salt and pepper and sauté 2 additional minutes.
Cook pasta according to the directions, drain and toss with the sauce. Finish by tossing pasta with the basil and mix well.