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

1. 1

   Bring a large and small pot of water to a boil.

2. 2

   In the smaller pot, boil Brussels sprouts for 8 minutes until cooked through.

3. 3

   When cool enough to handle, slice.

4. 4

   In a large skillet, heat olive oil and saute garlic until slightly yellow in color, 1-2 minutes.

5. 5

   Add zucchini, squash and sliced Brussels sprouts; season with salt and pepper and saute for 5 additional minutes.

6. 6

   In the large pot, cook pasta one minute less than package directions.

7. 7

   Drain pasta, reserving 1/2 cup of the water.

8. 8

   Toss pasta with sauce and cooking liquid.

9. 9

   Stir in cheese and parsley before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.