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Whole Grain Thin Spaghetti with Brussels Sprouts, Zucchini and Yellow Squash

Whole Grain Thin Spaghetti with Brussels Sprouts, Zucchini and Yellow Squash

"Whole grain pasta with lots of colorful veggies and grated cheese is ready to serve in less than 30 minutes."
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25 m servings 310 cals
Serving size has been adjusted!
Original recipe yields 7 servings


  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large and small pot of water to a boil.
  2. In the smaller pot, boil Brussels sprouts for 8 minutes until cooked through. When cool enough to handle, slice.
  3. In a large skillet, heat olive oil and saute garlic until slightly yellow in color, 1-2 minutes. Add zucchini, squash and sliced Brussels sprouts; season with salt and pepper and saute for 5 additional minutes.
  4. In the large pot, cook pasta one minute less than package directions. Drain pasta, reserving 1/2 cup of the water.
  5. Toss pasta with sauce and cooking liquid. Stir in cheese and parsley before serving.

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Read all reviews 5
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This is fantastic!

This is not worth making. There is no sauce to it. Veggies tasted great, but did not enhance the pasta at all.

I thought this a strange combination but thought would give it a try! the sprouts had gone off so substituted them for peas. I roasted the veg, which probably gave it more flavour. it was ok but...

Solid Fall flavors. For the last few minutes I did crank the heat all the way up, but that's only because I like a hearty sear of brown on my veggies. Added in a little fresh thyme with the pars...

Based on the comments, I added pasta sauce, and it was great!