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Barilla Whole Grain Thin Spaghetti

with Brussel Sprouts & Zucchini

  • 350
  • 50 g
  • 16 g
  • 7 g
  • Prep
  • Cook
  • Skill


Ingredients for 8 people       

  • 1 box Barilla® Whole Grain Thin Spaghetti
  • 4 tablespoons extra virgin olive oil
  • 12 Brussels sprouts
  • 1 clove garlic minced
  • 2 medium zucchini diced
  • 1 medium yellow squash diced
  • Salt and black pepper to taste
  • 1 tablespoon parsley chopped
  • ½ cup Parmigiano-Reggiano cheese grated


  1. 1
    Bring a large and small pot of water to a boil

  2. 2
    In the smaller pot, boil Brussels sprouts for 8 minutes until cooked through

  3. 3
    In a large skillet, heat olive oil and sauté garlic until slightly yellow in color, 1-2 minutes
  4. 4
    Add zucchini, squash and sliced Brussels sprouts; season with salt and pepper and sauté for 5 additional minutes

  5. 5
     In the large pot, cook pasta one minute less than package directions
  6. 6
    Drain pasta, reserving ½ cup of the water

  7. 7
    Toss pasta with sauce and cooking liquid

  8. 8
    Stir in cheese and parsley before serving

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