Spaghetti With Summer Squash and Peppers

Total Time
40mins
Prep 20 mins
Cook 20 mins

Mayo Clinic cookbook, Eating Well for Better Health.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

I've made this before and despite the long ingredient and prep list, it's fairly easy and well worth the effort!

TattooedMamaof2 October 29, 2008

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