Summer Veggies, Saffron, Sausage & Brown Rice Spaghetti | The Whole Grains Council

Ingredients

• Pinch of saffron threads
• Small red onion, finely chopped
• 1 eggplant, peeled and diced
• 2 carrots, peeled and diced
• ½ pound ground sausage
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 3 tbsp. extra virgin olive oil
• 12-16 oz brown rice spaghetti, cooked and drained
• Optional: red pepper flakes and grated Parmigiano-Reggiano