Shop Ingredients
How this works
Whole Grain Thin Spaghetti with Cherry Tomatoes & Fresh Sweet Peppers
A bright, easy-to-make Italian-inspired pasta perfect for weeknights. This recipe pairs nutty whole grain thin spaghetti with quickly sautéed sweet peppers, onions and blistered cherry tomatoes, finished with fresh basil and grated Parmigiano-Reggiano. It’s a light, flavorful dish that comes together in about 20 minutes and highlights the natural sweetness of summer vegetables while keeping the meal wholesome and satisfying.
6 minutes
14 minutes
20 minutes
Ingredients
-
1
box Barilla Whole Grain Thin Spaghetti -
1
onion
thinly sliced -
1
red bell pepper
thinly sliced -
4
leaves fresh basil
torn -
4
tablespoons
extra virgin olive oil -
1
yellow bell pepper
thinly sliced -
1
pint cherry tomatoes
halved -
1/2
cup
Parmigiano-Reggiano cheese
grated
Instructions
-
Bring a large pot of water to a rolling boil and salt it generously for the pasta.
-
Heat the olive oil in a medium skillet over medium heat. Add the thinly sliced onion and sauté for 4–5 minutes until translucent and fragrant.
-
Add the sliced red and yellow peppers to the skillet. Sauté for another 3 minutes until they begin to soften. Season lightly with salt and freshly ground black pepper.
-
Stir in the halved cherry tomatoes and cook until they are heated through and the skins start to blister, about 2 minutes. This brings out their sweetness and adds a slight charred flavor.
-
Meanwhile, cook the whole grain thin spaghetti according to package directions until al dente. Reserve a small cup of the pasta cooking water, then drain the pasta.
-
Toss the drained spaghetti into the skillet with the vegetables. If the sauce seems dry, add a splash of the reserved pasta water to loosen it. Finish by tossing in torn basil leaves and grated Parmigiano-Reggiano. Serve immediately.
Tried this recipe?
Share your version on social media with the recipe name and any tips you used. We love seeing simple, fresh preparations of whole grain pasta.
Rate This Recipe
Share this post on your preferred social platform or email it to friends who enjoy easy, healthy pasta recipes.
DID YOU MAKE THIS RECIPE?
Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine so others can see your version.
Tips, Variations & Serving Suggestions
– For best texture, drain the pasta while it is still slightly firmer than you prefer; it will finish cooking in the skillet with the vegetables. Reserve pasta water to adjust the sauce consistency.
– Swap or add vegetables: zucchini, mushrooms or baby spinach work well. Add them to the skillet earlier or later depending on how quickly they cook.
– Protein options: grilled chicken, shrimp or canned tuna can be stirred in for a heartier meal.
– To elevate the flavor, finish with a drizzle of high-quality extra virgin olive oil and a squeeze of fresh lemon juice just before serving.
– Leftovers keep well refrigerated in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
– Whole grain pasta provides a nutty flavor and more fiber than refined pasta; pairing it with fresh produce keeps the dish balanced and satisfying.