Prep 20 mins
Cook 20 mins
Mayo Clinic cookbook, Eating Well for Better Health.
- 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)
- In a blender or food processor, process the bread to make fine crumbs.
- 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.
- Transfer to a bowl and stir in the walnuts, parsley, and 1/2 teaspoon 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 sauté until the vegetables are tender-crisp, about 5 minutes. Transfer to a plate and keep warm.
- 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.
- 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.
- In a warmed shallow serving bowl, combine the spaghetti, vegetables, and bread crumb mixture. Toss gently to mix.
- Serve immediately. This dish does not reheat well.
I've made this before and despite the long ingredient and prep list, it's fairly easy and well worth the effort!