Average: 5 (1 vote)
Active time
18 minutes
7 servings

1 box whole grain spaghetti

2 tablespoons extra-virgin olive oil

1 clove garlic

1 cup chopped white onion

2 cups diced zucchini

2 cups diced yellow squash

1 bunch asparagus, coarsely chopped

1 cup julienned yellow bell pepper

3 cups cherry tomatoes, halved

4 leaves fresh basil, torn

  1. Bring a large pot of water to a boil.
  2. Heat olive oil in a large skillet.
  3. Using the side of a knife, gently press garlic and peel. Add garlic to the skillet and sauté until slightly brown, about 1 minute.
  4. Add onion and sauté for 5 minutes, until translucent. Add bell pepper, zucchini, yellow squash, and asparagus and sauté until heated but not completely cooked. Add tomatoes, season with salt and pepper, sauté for 2 additional minutes
  5. Remove garlic clove and discard.
  6. Cook whole grain spaghetti according to the package directions.
  7. Drain pasta and add to the skillet. Toss with vegetables and add fresh basil before serving


Recipe, content and photo courtesy of Barilla. For more recipes, visit Barilla.


Calories: 330
Fat: 6g
Saturated Fat: 1g
Sodium: 30mg
Carbohydrate: 55g
Fiber: 10g
Protein: 11g

Yield: 7 servings

How'd it Taste?

Stephanie Brown

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