Spaghetti With Summer Squash and Peppers |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Mayo Clinic cookbook, Eating Well for Better Health. Ingredients:
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 parsley (italian) |
1 teaspoon salt |
1 small yellow squash, cut into 2 inch (5-cm) |
1 small zucchini, cut into 2 inch (courgette) |
1 cup shredded carrot |
1 small red bell pepper, cut into julienne (capsicum) |
1/4 cup diced yellow bell pepper (capsicum) |
1/2 teaspoon fresh ground pepper |
1/2 lb whole wheat spaghetti (wholemeal) |
Directions:
1. In a blender or food processor, process the bread to make fine crumbs.
2. In a large nonstick frying pan, heat 1 1/2 teaspoon olive oil over medium heat. Add the sliced garlic and sauté until lightly golden, about 1 minute. Stir in the bread crumbs and cook until lightly browned and crunchy, 3-4 minutes.
3. Transfer to a bowl and stir in the walnuts, parsley, and 1/2 teaspoon the salt: set aside.
4. Add the remaining 2 tablespoons oil to the pan and heat over medium heat.
5. Add the yellow squash, zucchini, and carrot and sauté until the vegetables are tender-crisp, about 5 minutes. Transfer to a plate and keep warm.
6. Add the bell peppers to the pan and sauté 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.
7. Fill a large pot three-fourths full with water and bring to a boil. Add the spaghetti and cook until al dente, 10-12 minutes, or according to package directions. Drain the pasta thoroughly.
8. In a warmed shallow serving bowl, combine the spaghetti, vegetables, and bread crumb mixture. Toss gently to mix.
9. Serve immediately. This dish does not reheat well.
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