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.
I 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.
Recipe Card
Summer Spaghetti
Ingredients
- 8 oz . packaged dry spaghetti
- ¼ cup olive oil
- 3 cloves garlic , pressed
- Pinch of crushed red pepper
- 1 ½ cups grilled zucchini and/or other summer veggies
- 1 ½ cups cherry tomatoes , quartered
- Small handful fresh basil , torn
- Salt and pepper , to taste
- ¼ to ½ cup freshley grated Parmesan cheese
- 2 Tablespoon chopped fresh basil
Instructions
- Prepare spaghetti to al dente in a large pot of boiling water (about 9 minutes boiling time). Drain, reserving ¾ 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
April says
I love the idea of grilling the veggies! Will have to give this one a try!
Leslie says
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!
Nikki says
Thanks, Leslie! I'm glad to know the leftovers cold are good, as well. I was debating on trying it! 🙂
suzanne Perazzini says
That looks light and delicious - perfect for a summer's day.
Kelsey says
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!
shelly (cookies and cups) says
I have a zucchini and a squash sitting on my counter at this very second. I guess I know what I am doing tonight!
Katrina @ Warm Vanilla Sugar says
So colourful and tasty looking! Yum!