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Barilla® Whole Grain Spaghetti with Zucchini and Yellow Squash

INGREDIENTS:

• 1 box Barilla Whole Grain Spaghetti
• 4 tablespoons extra virgin olive oil
• 1 clove garlic, chopped
• 2 each zucchini, sliced with peeler
• 2 each yellow squash, sliced with peeler
• 14 ounces San Marzano tomato, canned
• 1/2 cup water
• to taste salt
• to taste black pepper, freshly ground
• 4 leaves fresh basil, cut into strips
• 1/2 cup Parmesan cheese, grated

DIRECTIONS:

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 Whole Grain Spaghetti 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 Whole Grain Spaghetti 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 Parmesan cheese before serving.

The cook time, prep time and recipe instructions were not scaled to fit the new amount and still apply to the original serving yield.