Spaghetti With Summer Squash And Peppers - cooking recipe

Ingredients

1 slice day-old whole-grain peasant bread
2 1/2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1 1/2 tablespoons finely chopped walnuts
1/4 cup chopped fresh flat-leaf parsley (Italian)
1 teaspoon salt
1 small yellow squash, cut into 2 inch (5-cm)
1 small zucchini, cut into 2 inch (courgette)
1 cup shredded carrot
1 small red bell pepper, cut into julienne (capsicum)
1/4 cup diced yellow bell pepper (capsicum)
1/2 teaspoon fresh ground pepper
1/2 lb whole wheat spaghetti (wholemeal)

Preparation

In a blender or food processor, process the bread to make fine crumbs.
In a large nonstick frying pan, heat 1 1/2 teaspoon olive oil over medium heat. Add the sliced garlic and saute until lightly golden, about 1 minute. Stir in the bread crumbs and cook until lightly browned and crunchy, 3-4 minutes.
Transfer to a bowl and stir in the walnuts, parsley, and 1/2 teaspoon the salt: set aside.
Add the remaining 2 tablespoons oil to the pan and heat over medium heat.
Add the yellow squash, zucchini, and carrot and saute until the vegetables are tender-crisp, about 5 minutes. Transfer to a plate and keep warm.
Add the bell peppers to the pan and saute until they begin to soften, about 2 minutes. Stir in the remaining 1/2 teaspoon salt and the pepper. Return the squash mixture to the pan and toss to mix. Set aside and keep warm.
Fill a large pot three-fourths full with water and bring to a boil. Add the spaghetti and cook until al dente, 10-12 minutes, or according to package directions. Drain the pasta thoroughly.
In a warmed shallow serving bowl, combine the spaghetti, vegetables, and bread crumb mixture. Toss gently to mix.
Serve immediately. This dish does not reheat well.