Average: 5 (1 vote)
Active time
20 minutes
Total time
30 minutes
8 servings
Serving Size
1/8 of recipe

16 ounces spaghetti, preferably whole grain

4 tablespoons extra virgin olive oil

1 clove garlic

1 cup white onion, chopped

2 cups zucchini, diced

2 cups yellow squash, diced

1 bunch asparagus, coarsely chopped

1 cup yellow bell pepper, julienne

1 pint cherry tomatoes, halved

10 leaves fresh basil, torn

  1. Bring a large pot of water to a boil and prepare spaghetti according to package instructions.
  2. Heat olive oil over medium heat in a skillet. Add garlic and onion and sauté for 5 minutes, until translucent.
  3. Add bell pepper, zucchini, yellow squash, and asparagus and sauté until heated but not completely cooked.
  4. Add tomatoes and sauté for an  2 additional minutes.
  5. Remove garlic clove and discard, and add the cooked pasta to the skillet.
  6. Toss with fresh basil before serving.

Recipe and photo courtesy Barilla 


Calories: 300
Total Fat: 9g
Saturated Fat: 1.5g
Sodium: 10mg
Carbohydrate: 50g
Fiber: 7g
Sugar: 5g
Protein: 10g

Yield: 8 servings

Serving Size: 1/8 of recipe

How'd it Taste?

This was very quick to assemble and cook, and it was delicious! I sprinkled a bit of fresh parmesan and some fresh cracked pepper on top and it was perfect. I halved the recipe and still had leftovers for next day.

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