Simple Summer Spaghetti

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)
  1. Cook spaghetti according to package directions, reserving 1 C of the cooking water. Set aside.
  2. Cut up the zucchini, squash, and tomatoes into bite-sized pieces. Set aside.
  3. 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!).
  4. 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.
  5. Stir in the pasta and nutritional yeast. Taste and adjust seasonings. Sprinkle with chopped fresh basil.

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