Simple Summer Spaghetti


12 ounces dried spaghetti or spaghettini

1/4 cup olive oil

5 cloves garlic, coarsely chopped (not too tiny or it will burn)

Pinch crushed red pepper, or more to taste

2 cups cut-up grilled zucchini or summer squash

2 cups red and/or yellow cherry tomatoes, quartered

1/4cup fresh basil leaves, torn

1/4 - 1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh basil and/or Italian parsley


Bring a large pot of salted water to boiling. Stir in spaghetti. Cook for 9 to 10 minutes or just until tender. Strain pasta, reserving 1 cup of the cooking water.

Meanwhile, in an extra-large skillet combine olive oil, garlic, and crushed red pepper. Cook over medium heat about 3 minutes or 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 in reserved cooking water and spaghetti. (If skillet is too small, mix all ingredients the large pot used to cook spaghetti.) Heat through. Sprinkle with Parmesan. Transfer to a large serving bowl. Sprinkle with fresh basil and/or parsley.

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