Hey Amy!

I am trying to make all my pasta dishes with whole grain or whole wheat pasta.  I know many of you have written saying you can’t get used to the change in flavor but I think Barilla Plus is as close to semolina as one can get.  I don’t get paid to endorse their product, I simply find that it’s delicious and healthy.

This recipe came from me having not bought groceries in a few days and had no time to stop on the way home.  I looked in the pantry and this is what I tossed together.  I am certain you have created this dish at home as well.  It’s not new nor modern, just yummy!

Ingredients:

6 large garlic cloves, unpeeled
1 squash or zucchini, diced
2 large tomatoes, diced (keep the juice)
3 Tbsp. olive oil
1 tsp. chopped fresh thyme or oregano
12 oz. linguine
salt and pepper to taste

Preheat oven to 400.  Put unpeeled whole garlic cloves in a shallow dish and roast in oven for 10 minutes, or until they feel soft.  While garlic is baking, put squash and olive oil in a pan over medium heat and saute until done.  Then place squash, tomatoes, juice and oil in a food processor or blender and puree.  Squeeze the garlic into the puree and add thyme.  Season to taste with salt and pepper.  Blend again, then scrape sauce back into pan.  Set aside.

Cook linguine in boiling water to your taste, or at least for 10 minutes.  In the meantime, reheat sauce over low heat.  When pasta is done, drain and toss into pan with sauce.  Coat pasta well and serve.

Occasionally I toss some fresh Parmesan on top if I happen to have some in the fridge.  Or goat cheese.  This is also an excellent quick meal with any shaped pasta.  Enjoy!

xo–me

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