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Spaghetti with
Basil Flavored Vegetables
and Parmigiano Reggiano Cheese
Basil Flavored Vegetables
and Parmigiano Reggiano Cheese
Ingredients
| * | 1 medium red bell pepper, about 1 cup |
| * | 1 small zucchini, about 1 cup |
| * | 1/3 cup extra virgin olive oil, divided |
| * | 1 clove garlic, minced |
| * | 2 fillets anchovies in olive oil (optional) |
| * | Salt to taste |
| * | Crushed red chili pepper to taste |
| * | 1 cup (1/2 pint) cherry tomatoes |
| * | 1/4 cup packed fresh basil (about 10 leaves) |
| * | Freshly ground black pepper to taste |
| * | 1/2 package (8 ounces) Barilla Plus Spaghetti |
| * | 2 cups broccoli florets |
| * | 1/2 cup Parmigiano Reggiano cheese, shaved |
Instructions
| 1 | Julienne red bell pepper and zucchini. |
| 2 | Heat half of the olive oil in a large skillet. Add garlic and saute until golden. Add red bell pepper and cook for 2 minutes. (Optional: Add anchovies and let melt.) Add zucchini and cook 3 minutes. Season with salt and red chili pepper. Add cherry tomatoes. |
| 3 | Process basil and remaining olive oil in a blender. Season with salt and pepper; set aside. |
| 4 | Cook pasta according to package directions. Add broccoli florets for the last 3 minutes of cooking. Drain. |
| 5 | Add pasta to skillet and mix well. Drizzle with basil oil. Top with shaved Parmigiano Reggiano cheese. |
Source
Recipe courtesy of Barilla. Visit www.barillaus.com for more authentic Italian recipes and entertaining ideas.