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Summer Spaghetti

Summer SpaghettiWhen the summer heat strikes, most of us are searching for lighter fare to fill our stomachs.  Labor intensive recipes are also thrown out the window, which is good because my energy is already drained from chasing Judah across the house.  This small effort recipe is perfect for those hot, sweaty and exhausting days.

Next time you use your grill, throw on a few extra summer squash/zucchini to use in this dish the next day.   You can store them in your fridge then heat them up when the recipe calls for it.  Otherwise, it is not a big deal to grill up your veggies while the pasta is boiling, especially if you use a gas grill.

Summer Spaghetti 2I love the freshness and cheesiness this spaghetti encompasses.  And, because it is chock full of veggies, don’t worry your little self about serving it with a side dish.

Summer Spaghetti

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4-6 servings

Summer Spaghetti

  • 8 oz. packaged dry spaghetti
  • 1/4 cup olive oil
  • 3 cloves garlic, pressed
  • Pinch of crushed red pepper
  • 1 1/2 cups grilled zucchini and/or other summer veggies
  • 1 1/2 cups cherry tomatoes, quartered
  • Small handful fresh basil, torn
  • Salt and pepper, to taste
  • 1/4 to 1/2 cup freshley grated Parmesan cheese
  • 2 Tablespoon chopped fresh basil

Prepare spaghetti to al dente in a large pot of boiling water (about 9 minutes boiling time). Drain, reserving 3/4 cup cooking liquid.

In a large saute' pan, heat the olive oil over medium heat. Add the garlic and crushed red pepper and cook until just fragrant, about 30 seconds. Stir in the zucchini, tomatoes, and torn basil. Season with salt and pepper.

Reduce heat to low. Stir in the reserved pasta liquid and spaghetti into the vegetables in the skillet. Alternatively, if the skillet is too small, transfer the spaghetti and veggies into a large pot. Heat thoroughly, about 3-4 minutes. Sprinkle wit Parmesan. Transfer to large serving bowl and garnish with chopped basil.

Source: Adapted from Better Homes and Garden Magazine, June 2012

http://www.seededatthetable.com/2012/06/29/summer-spaghetti/

 

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Comments

  1. So colourful and tasty looking! Yum!

  2. I have a zucchini and a squash sitting on my counter at this very second. I guess I know what I am doing tonight!

  3. On of the things Michael and I are most excited about for our house is getting a grill. Zucchini and squash are on our list of things to grill as soon as we are able. I love that we can add a couple more squash to the grill and be halfway done with the next night’s dinner!

  4. That looks light and delicious – perfect for a summer’s day.

  5. Hi! Wanted to let you know I really enjoy your blog. I made this dish last night with all of the summer squash and zucchini I’ve picked up at the Farmer’s Market recently and it was DELICIOUS!! The combination of flavors was perfect and the leftovers COLD for lunch even tasted good. Thanks so much!

  6. I love the idea of grilling the veggies! Will have to give this one a try!

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