Best 3 Barilla Whole Grain Spaghetti With Zucchini And Yellow Squash Recipes

Indulge in a symphony of flavors and textures with our delectable Barilla Whole Grain Spaghetti with Zucchini and Yellow Squash. This vibrant dish is a culinary masterpiece that combines the wholesome goodness of whole grain spaghetti with the refreshing crunch of zucchini and yellow squash. Embark on a journey of culinary delight as you explore the symphony of flavors in this dish that is perfect for a light and healthy meal, lunch, or dinner.

Let's cook with our recipes!

SAUTéED YELLOW SQUASH AND ZUCCHINI

Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

BARILLA WHOLE GRAIN SPAGHETTI WITH CHERRY TOMATOES AND BASIL

Barilla Whole Grain Spaghetti with Cherry Tomatoes and Basil image

Provided by Food Network

Categories main-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 box BARILLA Whole Grain Spaghetti
1 clove garlic
2 teaspoons extra virgin olive oil
1 pint cherry tomatoes, halved
Salt to taste
Fresh cracked black pepper to taste
5-6 leaves basil, sliced into thin strips
1/2 cup Parmesan cheese, grated

Steps:

COOK pasta according to package directions.
MEANWHILE, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat.
DRAIN pasta, reserving 1/2 cup of cooking liquid.
TOSS pasta with cherry tomatoes, garlic and half the basil. ADD reserved cooking liquid to skillet and toss pasta again.
TOP with grated Parmesan cheese, black pepper and remaining basil.

SPAGHETTI WITH ZUCCHINI AND SQUASH

Spaghetti with Zucchini and Squash image

Provided by Giada De Laurentiis

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 pound spaghetti
2 tablespoons olive oil, plus more for serving
1/2 teaspoon red pepper flakes
2 cloves garlic, smashed and sliced
2 shallots, sliced
2 zucchini (about 1 pound), cut into long, thin strands
1 yellow squash (about 8 ounces), cut into long, thin strands
1 teaspoon lemon zest plus 1 tablespoon lemon juice
3 cups baby arugula
1 cup grated ricotta salata

Steps:

Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.

Tips:

For the best results, use fresh zucchini and yellow squash. If they are not in season, you can use frozen vegetables, but be sure to thaw them completely before cooking.
If you don't have a grill, you can cook the vegetables in a grill pan over medium-high heat.
Be careful not to overcook the vegetables. They should be tender but still have a slight crunch.
If you want a creamier sauce, you can add a tablespoon or two of heavy cream or sour cream.
Serve the pasta immediately, garnished with grated Parmesan cheese and fresh basil.

Conclusion:

This Barilla Whole Grain Spaghetti with Zucchini and Yellow Squash is a delicious and healthy meal that is perfect for a weeknight dinner. The grilled vegetables add a smoky flavor to the dish, and the whole grain pasta is a good source of fiber. The sauce is light and flavorful, and the Parmesan cheese and basil add the perfect finishing touch.