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Spaghetti with
Basil Flavored Vegetables
and Parmigiano Reggiano Cheese
Makes 4 Servings
*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
1Julienne red bell pepper and zucchini.
2Heat 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.
3Process basil and remaining olive oil in a blender. Season with salt and pepper; set aside.
4Cook pasta according to package directions. Add broccoli florets for the last 3 minutes of cooking. Drain.
5Add pasta to skillet and mix well. Drizzle with basil oil. Top with shaved Parmigiano Reggiano cheese.
Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.