Simple Summer Spaghetti
12 oz. packaged spaghetti
1/4 cup extra-virgin olive oil
5 cloves garlic, coarsley chopped
Pinch of crushed red pepper, or to taste
2 cups cut-up grilled zucchini and/or summer squash
2 cups red and/or yellow cherry tomatoes, quatered
1/4 cup fresh basil leaves, torn
1/4-1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil or Italian parsley
1.Bring large pot of salted water to a boil. Stir in spaghetti. Cook 9-10 minutes, just until tender. Strain pasta, reserving 1 cup cooking liquid.
2.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, squash, tomatoes and torn basil. Season with salt & pepper.
3.Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet or large pot. Heat thoroughly. Sprinkle with Parmesan. Transfer to large serving bowl and sprinkle with chopped fresh basil or parsley. Makes 4-8 servings.
Angies Grapevine 