Simple Summer Spaghetti

By courtneyepowell

Ingredients

• 12 oz package dry spaghetti
• 1/4 c EVOO
• 5 cloves garlic, coarsely chopped
• Pinch crushed red pepper
• 2 c cut-up grilled zucchini and/or summer squash
• 2 c red/yellow cherry tomatoes, quartered
• 1/4 c fresh basil, torn
• 1/4 to 1/2 c grated Parmesan cheese
• 2 T copped fresh basil or Italian parsley

Preparation

Step 1

1. Bring large pot of salted water to boiling. Stir in spaghetti. Cook 9-10 mins, just until tender. Strain pasta, reserving 1 c liquid.
2. Meanwhile, in extra-large skillet combine olive oil, garlic and crushed red pepper. Cook over med heat about 3 mins, until garlic begins to soften. Do not let garlic brown. Stir in zucchini, tomatoes and torn basil. Season with S&P.
3. Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet. Heat thoroughly. Sprinkle with Parmesan. Transfer to large serving bowl and sprinkle with chopped fresh basil.
Serves 4-8.