Simple Summer Spaghetti

A few weeks ago we got a slew of summer vegetables in our farm box. I knew I wanted to do something different with them so on the hunt I went! I found what turned out to be a very simple recipe for "summer spaghetti". Even my husband who insists on meat at every meal enjoyed it! Take a look below for a fabulous way to prepare some of those awesome veggies you've been seeing on sale in the stores.

Ingredients

12 oz. package dry spaghetti

1/4 cup extra-virgin olive oil

5 cloves of garlic, coarsely chopped 

crushed red pepper to taste

2 cups cut-up grilled zucchini and/or summer squash

2 cups red and/or yellow cherry tomatoes, quartered

1/2 cup grated Parmesan cheese

2 Tbsp. chopped fresh basil or Italian parsley

Directions

Bring large pot of salted water to boiling.

Stir in spaghetti.

  Cook 9-10 minutes or until tender.

Strain noodles and reserve 1 cup of liquid.

Meanwhile, combine olive oil, garlic, and crushed red pepper.

Cook over medium heat roughly 3 minutes or until garlic softens.

Stir in zucchini, tomatoes, and torn basil.

Season with salt and pepper to taste.

Reduce heat to low.

Stir in noodles and pasta liquid into skillet with vegetables.

Heat thoroughly.

Sprinkle with Parmesan cheese.

Transfer to large serving bowl and sprinkle with basil.

Enjoy!