Simple Summer Spaghetti

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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.

rikkisnyder.com

Meatless Monday – Baked Parsnip fries with Rosemary

 A nice change from Sweet potato Fries and a great way to try a new veggie.

I looovvveeee Parsnips.

Ingredients
2 1/2 pounds parsnips or carrots, peeled, cut into about 3×1/2-inch strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 teaspoon (or more) ground cumin
Preparation
Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.

www.bonappetit.com

 

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