1 1/2cupsgrilled zucchini and/or other summer veggies
1 1/2cupscherry tomatoes, quartered
Small handful fresh basil, torn
Salt and pepper, to taste
1/4to 1/2 cup freshley grated Parmesan cheese
2Tablespoonchopped 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