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Basil Tomato & Herb Spaghetti

This recipe is a delicious way to use fresh summer produce. Chopped zucchini is sautéed in a skillet with garlic, red pepper and salt. Then the zucchini is removed from the pan and set aside. Next grape or cherry tomatoes are added to the skillet with black pepper, olive oil and salt. The tomatoes cook until they start to burst. Cooked pasta is added to the tomatoes with the zucchini and parsley. Everything is tossed together and served with Parmesan cheese.

Course Pasta
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 people

Ingredients

  • 2 medium zucchini chopped
  • 2 tbsp olive oil divided
  • 3 garlic cloves sliced
  • ¼ tsp dried crushed red pepper flakes
  • 1 tsp salt divided
  • 3 pt grape tomatoes
  • ½ tsp ground black pepper
  • 8 oz package spaghetti
  • 1 cup coarsely chopped basil
  • ¼ cup coarsely chopped fresh flat leaf parsley
  • Shaved Parmesan cheese

Instructions

  1. Sauté zucchini in 1 tbsp hot oil in a large skillet over medium-high heat for 5 minutes or until begins to brown. Add the garlic, red pepper, ¼ tsp salt and cook, stirring often for 4 to 5 minutes or until garlic starts to brown. Remove from skillet.
  2. Add tomatoes, black pepper, 1 tbsp oil and ¾ tsp salt to skillet. Cook stirring occasionally, 2 minutes. Cover and reduce heat to medium and cook stirring occasionally for 10 minutes or until tomatoes begin to burst.
  3. Cook pasta according to the package and drain. Reserve ¼ cup pasta water.
  4. Add pasta, zucchini mixture, hot pasta water to the skillet with basil and parsley.
  5. Toss and serve with shaved cheese.