When 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.
- 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