Whole Grain Spaghetti with Zucchini & Yellow Squash Ribbons

barilla whole grain thin spaghetti package

Made with

Barilla Whole Grain Thin Spaghetti

  • Prep
  • Cook
  • Skill

  • 323
  • 10g
    total Fat
  • 51g
    Total carbohydrate
  • 11g
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Ingredients for 8 people

  • 1 box Barilla Whole Grain Spaghetti
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 clove Garlic Chopped
  • 2 Zucchini Sliced With Peeler
  • 2 Yellow Squash Sliced With Peeler
  • 14 ounces San Marzano Tomatoes Canned
  • 1/2 cup Water
  • 10 leaves Fresh Basil Cut Into Strips
  • 1/2 cup Parmesan Cheese Grated


  • Bring a large pot of water to a boil.
  • Heat olive oil in a large skillet over medium heat.
  • Add garlic and sauté 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 sauté for 3-4 minutes.
  • Add tomatoes and ½ 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 Parmigiano cheese before serving.
  • Toss with the sauce
  • Let pasta continue to cook in the skillet for 1 minute
  • TURN off heat and toss in basil
  • TOP with Parmigiano cheese before serving
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