POPSUGAR

Apr 23 2008 - 1:15pm

Spaghetti With Summer Squash and Peppers

Mayo Clinic Healthy Recipes [1]

Ingredients

  1. 1 slice day-old whole-grain peasant bread
    2 1/2 tablespoons extra-virgin olive oil
    4 garlic cloves, thinly sliced
    1 1/2 tablespoons finely chopped walnuts
    1/4 cup chopped fresh flat-leaf (Italian) parsley
    1 teaspoon salt
    1 small yellow squash, cut into 2-inch julienne
    1 small zucchini (courgette), cut into 2-inch julienne
    1 cup shredded carrots
    1 small red bell pepper (capsicum), cut into julienne
    1/4 cup diced yellow bell pepper (capsicum)
    1/2 teaspoon freshly ground black pepper
    1/2 pound whole-wheat (whole-meal) spaghetti

Directions

In a blender or food processor, process the bread to make fine crumbs. In a large nonstick frying pan, heat 1 1/2 teaspoons of the olive oil over medium heat. Add the sliced garlic and saute until lightly golden, about 1 minute. Stir in the bread crumbs and cook until lightly browned and crunchy, about 3 to 4 minutes. Transfer to a bowl and stir in the walnuts, parsley, and 1/2 teaspoon of the salt. Set aside.

Add the remaining 2 tablespoons oil to the pan and heat over medium heat. Add the yellow squash, zucchini, and carrot and saute until the vegetables are tender-crisp, about 5 minutes. Transfer to a plate and keep warm.

Add the bell peppers to the pan and saute until they begin to soften, about 2 minutes. Stir in the remaining 1/2 teaspoon salt and the pepper. Return the squash mixture to the pan and toss to mix. Set aside and keep warm.

Fill a large pot 3/4 full with water and bring to a boil. Add the spaghetti and cook until al dente, about 10 to 12 minutes or according to package directions. Drain the pasta thoroughly.

In a warmed shallow serving bowl, combine the spaghetti, vegetables, and bread crumb mixture. Toss gently to mix. Serve immediately.

Serves 4.

Nutritional Information:
Calories 353
Monounsaturated fat 7 g
Protein 11 g
Cholesterol 0 mg
Carbohydrate 56 g
Sodium 661 mg
Total fat 12 g
Fiber 11 g
Saturated fat 2 g


Source URL
https://www.popsugar.com/Spaghetti-Summer-Squash-PeppersMayo-Clinic-Healthy-Recipes-1573330