Spaghetti with Fresh Vegetables

A fast and creamy dish of spaghetti pasta tossed in an easy, cheesy mushroom sauce.

Recipe Ingredients:

1 (16-ounce) box Barilla Whole Grain Spaghetti
2 tablespoons extra virgin olive oil
1 clove garlic
1 small white onion, finely chopped
1 (1cup) yellow bell pepper, julienne
1 small (2 cups) zucchini, diced
1 small (2 cups) yellow squash, diced
1 bunch asparagus, cut into 1-inch pieces
1 pint (3 cups) cherry tomatoes, halved
Salt and black pepper, to taste
4 Fresh basil leaves, torn

Cooking Directions:

1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic and sauté in skillet for 1 minute, or until slightly brown.
3. Add onion and sauté for 5 minutes, or until translucent.
4. Add bell pepper, zucchini, yellow squash and asparagus and sauté until heated but not completely cooked.
5. Add tomatoes, season with salt and ground black pepper and sauté for 2 additional minutes.
6. Drain pasta, add to skillet and toss with basil before serving.

Makes 4 to 6 servings.

Recipe created by By Chef Lorenzo Boni.

Recipe and photograph provided courtesy of Barilla America.