Summer Spaghetti

Summer Produce. One of absolute favorite things about the summer. Even though  I make weekly menu plans, this heat has been killing us and I don't want to spend all night cooking something that might require the oven and the stovetop.

This meal was fabulous! It also came together really quickly and was a great way to use up a variety of summer vegetables we had on hand. I'm sure that you could use eggplant and squash with this as well. We had broccoli and zucchini on hand so that's what I used!

I honestly can't wait to make this recipe more over the summer!

Summer Spaghetti

• 8 oz. spaghetti noodles
• 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 cup parmesan cheese

Prepare spaghetti to al dente in a large pot of boiling water (about 9-10 minutes boiling time). Drain, reserving 1/2 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.


Heat thoroughly, about 3-4 minutes. Sprinkle with Parmesan.


 Transfer to large serving bowl and garnish with chopped basil.




Source:Adapted from Pennies on a Platter who Adapted from Better Homes and Garden Magazine, June 2012