2 cups red and/or yellow cherry tomatoes, quartered
1/4 cup fresh basil leaves, torn
1/4 to 1/2 cup grated Parmesan cheese
2 Tblsp chopped fresh basil or Italian parsley
Instructions
1. Bring lg pot of salted water to boiling. Stir in spaghetti. Cook 9
to 10 minutes, just until tender. Strain pasta, reserving 1 cup
cooking liquid.
2. Meanwhile, in extra-lg skillet, combine evoo, garlic, and
crushed red pepper. Cook over medium heat about 3 minutes,
until garlic begins to soften. Do not let the garlic brown. Stir in
zucchini, tomatoes, and torn basil. Season with salt and pepper.
3. Reduce heat to low; stir pasta liquid and spaghetti into
vegetables in skillet. Heat thoroughly. Sprinkle with Parmesan.
Transfer to large serving bowl. Sprinkle with chopped fresh basil.
Originally Submitted
7/31/2012
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