Recipe – Spaghetti with Barilla Basilico Sauce and Sautéed Vegetables

Recipe – Spaghetti with Barilla Basilico Sauce and Sautéed Vegetables

Pasta is an especially suitable food for people who exercise regularly. It not only provides carbohydrates, but contains protein and is easy to digest as well. The versatility of pasta, a staple of the Mediterranean diet, allows it to be combined with nutrient-dense food partners, such as fiber-filled vegetables and beans, heart healthy fish and monounsaturated oils, antioxidant-rich tomato sauce and protein-packed cheeses, poultry and lean meats.

Sports nutrition experts agree that pasta is a better food choice for athletes than white bread, rice or potatoes. The reason? It releases energy into the body slowly and more efficiently.

Barilla, a family owned Italian food company established in 1877 and advocate for a balanced lifestyle, is a proud sponsor of Triathlon Ireland and the TriHeroes Schools Programme. TriHeroes is an exciting programme aimed at helping schools introduce the lifelong skills of swimming, cycling and running to children of all ages. 

A gourmet selection of recipes, perfect for budding triathletes and prepared with seasonal ingredients for vegetarians, as well as meat and fish lovers is available at

To find out more about the TriHeroes Schools Programme or to locate a junior event or triathlon club near you, visit

Spaghetti with Barilla Basilico Sauce and sautéed vegetables

Preparation Time:

25 minutes



Ingredients for 4 people:

Barilla Spaghetti n.5                           350 g

Barilla Basil sauce                              400 g

Courgette                                            70 g

Eggplant                                              70 g

Bell pepper                                         70 g

Extra Virgin Olive Oil                          30 g

Garlic                                                  1 clove

Basil leaves, chopped parsley


Wash the vegetables, drain and cut into small cubes.

In a non-stick pan, heat the olive oil with the garlic clove, peeled. Remove the garlic clove and add the diced vegetables; sauté the vegetables, until cooked yet still crunchy.

Add the Barilla Basilico sauce and bring it to a simmer, allowing it to season with the vegetables for a couple of minutes.

In the meantime, bring a large pot of water to the boil; once boiling, add salt (approx. 7 grams per liter) and cook the Spaghetti for the time indicated on pack. Reserve a couple of tbs of cooking water before carefully draining the pasta.

Toss the Spaghetti with the sauce and the cooking water on medium-high heat, allowing the water to be absorbed.

Serve hot, garnishing with fresh basil leaves and chopped parsley on top, to taste.