- 12 oz. packaged dried spaghetti or spaghettini
- ? cup extra-virgin olive oil
- 5 cloves garlic, coarsely chopped
- Pinch crushed red pepper, or more to taste
- 2 cups cut-up grilled zucchini and/or summer squash
- 2 cups red and/or yellow cherry tomatoes, quartered
- ? cup fresh basil leaves, torn
- ? to ? cup grated Parmesan cheese
- 1 Tbsp. chopped fresh basil or Italian parsley
- Bring large pot of salted water to boiling. Stir in spaghetti. Cook 9 to 10 minutes, just until tender. Strain pasta, reserving 1 cup cooking liquid.
- Meanwhile, in extra large skillet combine olive oil, garlic, and crushed red pepper. Cook over medium heat about 3 minutes, until garlic begins to soften. Do not let garlic brown. Stir in zucchini, tomatoes and torn basil. Season with salt and pepper.
- Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet. (If skillet is too small, mix all in ingredients in large pot.) Heat thoroughly. Sprinkle with Parmesan. Transfer to large serving bowl. Sprinkle with chopped fresh basil. Makes 4 to 8 servings.
Each serving: 511 cal, 18 g fat, 9 mg chol, 459 mg sodium, 71 g carb, 5 g fiber, 17 g pro. As seen in the June issue of Better Homes and Gardens Magazine.