Thin Spaghetti with Zucchini and Parmigiano Cheese

Make a quick saute of colorful zucchini and cherry tomatoes to toss with Whole Grain pasta. A simple sprinkle of Parmesan and basil garnishes it.

3 1/8 pounds Barilla Whole Grain Thin Spaghetti
8 tablespoons extra-virgin olive oil
12 1/2 cups diced zucchini
4 cloves garlic, minced
6 1/4 cups cherry tomatoes
16 fresh basil leaves, cut into chiffonade
3 cups grated parmigiano-reggiano
Salt and pepper

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. Reheat 1 1/8 cups pasta in simmering water.
  2. In a saute pan, heat about 1 teaspoon oil and saute a pinch of garlic for a minute. Add 1/2 cup zucchini and toss for 2 minutes. Add 1/4 cup tomatoes and saute until skins are slightly blistered and the tomatoes are heated through, about 2 minutes. Season with salt and pepper.
  3. Drain the pasta and toss it with the vegetables. Plate and garnish with basil and about 1 tablespoon parmesan.