Barilla® Whole Grain Thin Spaghetti with Zucchini & Parmigiano Cheese

  • Yield : 25
  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Make a quick saute of colorful zucchini and cherry tomatoes to toss with Whole Grain pasta. A simple sprinkle of Parmesan and basil garnishes it.


  • 3 1/8 lb. Barilla Whole Grain Thin Spaghetti
  • 8 Tbsp. extra-virgin olive oil
  • 12 1/2 cups diced zucchini
  • 4 cloves garlic, minced
  • 6 1/4 cups cherry tomatoes
  • 16 fresh basil leaves, cut into chiffonade
  • 3 cups grated Parmigiano-Reggiano
  • Salt and pepper


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For each serving, to order: Reheat 1 1/8 cups pasta in simmering water.

Step 3

In a saute pan, heat about 1 tsp. oil and saute a pinch of garlic for a minute. Add 1/2 cup zucchini and toss for 2 minutes. Add 1/4 cup tomatoes and saute until skins are slightly blistered and the tomatoes are heated through, about 2 minutes. Season with salt and pepper.

Step 4

Drain the pasta and toss it with the vegetables. Plate and garnish with basil and about 1 Tbsp. Parmesan.

Recipe Type: Tags: , , , ,
Chef Recommended Cuts
  • Whole Grain Medium Shells
  • Whole Grain Spaghetti
  • Whole Grain Thin Spagheti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1/25
Servings Per Container 25

Amount Per Serving
Calories 320
Calories from Fat 108
% Daily Value*
Total Fat 12 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 150 mg
Total Carbohydrate 41g
Dietary Fiber 8g
Sugars 4g
Protein 13 g

Vitamin A 10 %
Vitamin C 30 %
Calcium 15 %
Iron 20 %
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.