Whole Grain Thin Spaghetti with Brussels Sprouts, Zucchini and Yellow Squash

Ingredients

• 1 (13.25 ounce) box Barilla Whole Grain Thin Spaghetti
• 12 Brussels sprouts
• 4 tablespoons extra virgin olive oil
• 1 clove garlic
• minced
• 1 medium zucchini
• diced
• 1 medium yellow squash
• diced
• Salt and black pepper to taste
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Bring a large and small pot of water to a boil.
2. In the smaller pot, boil Brussels sprouts for 8 minutes until cooked through.
3. When cool enough to handle, slice.
4. In a large skillet, heat olive oil and saute garlic until slightly yellow in color, 1-2 minutes.
5. Add zucchini, squash and sliced Brussels sprouts; season with salt and pepper and saute for 5 additional minutes.
6. In the large pot, cook pasta one minute less than package directions.
7. Drain pasta, reserving 1/2 cup of the water.
8. Toss pasta with sauce and cooking liquid.
9. Stir in cheese and parsley before serving.