I know I’ve mentioned a few times, but before the wedding David and I were eating like supppper healthy. I wouldn’t say that now that that chapter is over that we’re eating bad for us, but now we’re not as limited. We’re eating some more cheese again and holy cow! I even made pasta. I wouldn’t say I’m a huge pasta fan, but every once in a while, I love a good pasta dinner.
When I found this recipe I thought it looked so beautiful. The fresh summer veggies totally appealed to me. Organic cherry tomatoes from Whole Foods lightly sauteed with a bunch of garlic and then mixed in with grilled zucchini? Yes, PLEASE! I definitely had more than my fair share of one serving that night. It just felt so good to eat pasta again with no worries. Besides, this is hardly an unhealthy meal.
Enjoy this dish before fresh tomatoes are no longer locally available, and while there is still an ample zucchini supply. A dash of fresh parm and a sprinkle of herbs and you’re good to go. Served with a side salad and some garlic bread, this would be a great meal for entertaining. An easy one, too!
Summer Veggie Spaghetti
Recipe adapted from Rikki Snyder Photography
1 pound spaghetti
1/4 cup olive oil
5 cloves garlic, chopped
1/4 teaspoon crushed red pepper flakes
2 medium sized zucchini, sliced length wise, grilled*, and cut into 1″ pieces
1 pint cherry tomatoes, sliced in half
1/4 cup fresh basil, torn
1/4 – 1/2 cup Parmesan cheese
2 tablespoons fresh parsley, chopped
1. In a large pot of boiling water cook spaghetti according to package directions. Reserve 1 cup of pasta cooking water for saute pan.
2. Heat a medium to large sized saute pan over medium high heat. Add olive oil and saute garlic. Once it sizzles for 1 minute add in the red pepper flakes. Stir in cherry tomatoes, grilled zucchini, and fresh basil. Stir in pasta and reserved pasta water and mix in Parmesan cheese between 1/4 cup and a 1/2 cup depending on how cheesy you like it. Sprinkle parsley over top before serving with extra Parmesan.
*Note: I grilled my zucchini slices on an indoor grill pan while the pasta was cooking. I just drizzled the slices with olive oil, seasoned with salt and pepper, and then cooked them for about 5-7 minutes. You could do this on the BBQ too, but I didn’t want to turn mine on just for zucchini. Do what works best for you.