Spaghetti with Squash and Peppers

This garlicky primavera style dish gets its rich,
nutty flavor from the whole grain pasta and walnuts.

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 (Italian) parsley
1 teaspoon salt
1 small yellow squash, cut into 2 inch julienne
1 small zucchini, cut into 2 inch julienne
1 cup shredded or peeled carrots
1 small red bell pepper, cut into julienne
1/4 cup diced yellow bell pepper
1/2 teaspoon freshly ground black pepper
1/2 pound whole wheat spaghetti

Directions:
In a blender or food processor,
process the bread to make fine crumbs.
In a large nonstick frying pan,
heat 1 1/2 teaspoons of
the 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,
about 3 to 4 minutes.
Transfer to a bowl and stir in the walnuts,
parsley and 1/2 teaspoon of 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.
Transfer to a plate and keep warm.

Add the bell peppers to the pan
and saute until they begin to soften.
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 3/4 full with water
and bring to a boil.
Add the spaghetti and cook until al dente,
about 10 to 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.