Barilla® Whole Grain Thin Spaghetti with Zucchini & Parmigiano Cheese2015-02-19
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
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.
For each serving, to order: Reheat 1 1/8 cups pasta in simmering water.
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.
Drain the pasta and toss it with the vegetables. Plate and garnish with basil and about 1 Tbsp. Parmesan.
Chef Recommended Cuts
- Whole Grain Medium Shells
- Whole Grain Spaghetti
- Whole Grain Thin Spagheti
This information is per serving.
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.