I can’t believe I’m going to say this but after 2 weeks in Japan I’m sushied out. I’ve been craving Italian food like crazy! My partnership with Barilla Pasta couldn’t have come at a better time.
I grew up eating their Whole Grain Pasta (thanks for always caring about my health mama!) And loved how it’s made with 100% Whole Wheat with 56g of whole grains in each serving. It’s also a great source of fiber— and you know what that helps with ; )
Here’s my “go-to” simple at home recipe (that my whole family loves!). Won’t take more than 20 minutes:
- 2 servings of Barilla whole-wheat dried pasta, such as spaghetti or linguine
- 2 zucchinis, cut into uniform long, thin strips
- 1/4 cup olive oil
- 1 tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan
- 1 tablespoons coarsely chopped fresh basil leaves
- Salt and freshly ground black pepper to taste
Bring a large pot of salted water to boil, then cook the pasta until al dente. While the pasta is cooking, steam the zucchini strips in a colander or steaming basket over the water until tender but still slightly crunchy.
2) In the meantime, heat the olive oil in a small skillet over low heat until shimmering. Add red pepper flakes and garlic and cook briefly until the garlic is fragrant and soft but not browned, 2-3 minutes. Turn off the heat.
3) Reserve 1 cup of pasta water before draining the pasta, then return the noodles to the pot. Add the garlic mixture, zucchini, Parmesan, and basil. Toss well to combine, adding pasta water as needed to create a creamy sauce. Season to taste with salt and pepper. Serve with more grated Parmesan.
I also always like to add Veggies to half the plate so I get an accurate portion size. Usually, this can vary on the shape, a portion of pasta is about 1/2 cup. Tip: Add veggies into your pasta too to increase the portion size!
And fun fact? Barilla Gluten Free Penne pasta was recognized as one of Parents magazine’s top 25 best allergy-friendly packaged foods.
Happy Eating! xo