Summer Spaghetti and Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Kosher salt8 ounces dried spaghetti2 - 4 tablespoons extra virgin olive oil1 ear corn, shucked and kernels removed from cob1/2 medium zucchini, quartered and sliced in 1/4 inch pieces1/2 small yellow squash, quartered and sliced in 1/4 inch pieces2 cloves garlic, sliced1/4 to 1/2 teaspoon crushed red pepper flakes (to taste)1 cup cherry tomatoes, halved1/2 to 3/4 cup grated Parmesanfreshly chopped or torn Italian parsley for garnis
Bring large pot of water to a boil. Generously salt the water and add the spaghetti.
Heat 2 tablespoons of the olive oil in a large straight sided pan over medium high heat. Add the corn, zucchini, yellow squash, garlic, and red pepper flakes and saute, stirring occasionally, until the squash is tender but not browned, 4 to 6 minutes.
When the spaghetti is al dente, drain and add to the squash. Turn off the heat and toss lightly. Add the tomatoes and 1/2 cup of the Parmesan. Drizzle with a little of the remaining olive oil and gently mix together. Garnish with parsley (or torn basil) and additional Parmesan.
Serving Size: Makes 4 to 6 servings of 3/4 to 1 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user EILEENNP.
Heat 2 tablespoons of the olive oil in a large straight sided pan over medium high heat. Add the corn, zucchini, yellow squash, garlic, and red pepper flakes and saute, stirring occasionally, until the squash is tender but not browned, 4 to 6 minutes.
When the spaghetti is al dente, drain and add to the squash. Turn off the heat and toss lightly. Add the tomatoes and 1/2 cup of the Parmesan. Drizzle with a little of the remaining olive oil and gently mix together. Garnish with parsley (or torn basil) and additional Parmesan.
Serving Size: Makes 4 to 6 servings of 3/4 to 1 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user EILEENNP.
Nutritional Info Amount Per Serving
- Calories: 408.7
- Total Fat: 16.5 g
- Cholesterol: 14.8 mg
- Sodium: 635.7 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 3.4 g
- Protein: 16.2 g
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