I’m so happy it’s summer! Not only does it mean taking the kids to swimming lessons, summer vacations, and sleeping late but it means I finally have basil in my garden! So now I can break out all of my fresh summer recipes that call for basil.
For this recipe I not only used fresh basil but I also used zucchini, summer squash, and tomatoes… all of which scream summer! You might be thinking “this seems kind of plain” but let me re-assure you that it’s bursting with fresh flavor and is going to become part of our regular summer-time meal rotation.
You also might be wondering “where’s the meat”? I know! I think I can count on one hand the number of times I’ve made a dinner without meat, but I promise you – you won’t miss it. And besides, if you must, you can add some grilled chicken 🙂
Simple Summer Spaghetti
- 1 Lb. Tinkyada Spaghetti, reserve 1 C cooking water
- ¼ C Extra Virgin Olive Oil
- 5 Cloves Garlic, minced
- Pinch of Crushed Red Pepper, to taste
- 2 Small Zucchini
- 2 Small Summer Squash
- 2 C Tomatoes, chopped
- ¼ C Fresh Basil Leaves, torn + more for garnish
- ½ Tsp. Salt, to taste
- ½ Tsp. Pepper, to taste
- 1 Tsp. Seasoned Salt, to taste
- 1 Tsp. Nutritional Yeast, optional but gives it a cheesy flavor (on the spice aisle at your health food store)
- Cook spaghetti according to package directions, reserving 1 C of the cooking water. Set aside.
- Cut up the zucchini, squash, and tomatoes into bite-sized pieces. Set aside.
- In an extra-large skillet combine olive oil, garlic, and red pepper. Cook over medium heat about 3 minutes, until garlic begins to soften (but don't let it burn or get too brown!).
- Add the zucchini, squash, tomatoes, cooking water, basil, salt, pepper, and seasoned salt. Continue to cook over medium heat uncovered until veggies are tender, about 10 minutes.
- Stir in the pasta and nutritional yeast. Taste and adjust seasonings. Sprinkle with chopped fresh basil.