Whole Wheat Spaghetti with Fresh Basil and Summer Squash

Whole Wheat Spaghetti with Fresh Basil and Summer Squash takes roughly 45 minutes from beginning to end. This recipe serves 4 and costs $1.16 per serving. One serving contains 477 calories, 10g of protein, and 2g of fat. The Fourth Of July will be even more special with this recipe. 3097 people were glad they tried this recipe. This recipe from Green Lite Bites requires basil, bbq sauce, parmesan cheese, and summer squash. It works well as a reasonably priced side dish. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. Similar recipes are Lemon Basil Whole Wheat Spaghetti with Spring Veggies, Spaghetti With Summer Squash And Tomatoes, and Summer Squash and Basil Pasta.

Servings: 4

 

Ingredients:

Handful of fresh Basil (about 25 leaves or so)

2 cups of your favorite sauce (I used my Homemade)

1 tbsp Parmesan Cheese

8oz Dry Whole Wheat Spaghetti

2 good size summer squash

Equipment:

pot

frying pan

bowl

Cooking instruction summary:

Bring a pot of water to a boil for the spaghetti and cook according to the package. While you’re waiting cut the squash into slices and loosely chop the basil.Heat a large skillet over medium-high and saute the squash with a bit of non-stick cooking spray and kosher salt. (I used Basil Salt!)Add about 2/3 of the chopped basil.and cook for a minute before adding the sauce.Toss everything together. By this time the spaghetti should be done. Drain and add to the skillet.Add the cheese and toss to coat everything.Pour into a serving bowl and top with the remaining fresh basil and a bit of cheese.Scoop out the servings and watch them eat!Sorry about all the photos. I finally had good lighting in the house!

 

Step by step:


1. Bring a pot of water to a boil for the spaghetti and cook according to the package. While you’re waiting cut the squash into slices and loosely chop the basil.

2. Heat a large skillet over medium-high and saute the squash with a bit of non-stick cooking spray and kosher salt. (I used Basil Salt!)

3. Add about 2/3 of the chopped basil.and cook for a minute before adding the sauce.Toss everything together. By this time the spaghetti should be done.

4. Drain and add to the skillet.

5. Add the cheese and toss to coat everything.

6. Pour into a serving bowl and top with the remaining fresh basil and a bit of cheese.Scoop out the servings and watch them eat!Sorry about all the photos. I finally had good lighting in the house!


Nutrition Information:

Quickview
477k Calories
10g Protein
2g Total Fat
103g Carbs
10% Health Score
Limit These
Calories
477k
24%

Fat
2g
3%

  Saturated Fat
0.47g
3%

Carbohydrates
103g
35%

  Sugar
51g
57%

Cholesterol
0.85mg
0%

Sodium
1494mg
65%

Get Enough Of These
Protein
10g
20%

Selenium
38µg
55%

Manganese
0.88mg
44%

Vitamin C
17mg
21%

Potassium
717mg
21%

Vitamin B6
0.4mg
20%

Phosphorus
181mg
18%

Fiber
4g
17%

Magnesium
66mg
17%

Copper
0.32mg
16%

Vitamin B2
0.25mg
15%

Vitamin B3
2mg
12%

Iron
2mg
11%

Vitamin A
552IU
11%

Folate
41µg
10%

Zinc
1mg
9%

Calcium
89mg
9%

Vitamin E
1mg
9%

Vitamin B1
0.13mg
9%

Vitamin K
7µg
7%

Vitamin B5
0.64mg
6%

covered percent of daily need
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