Summer Spaghetti and Zucchini

Kosher salt
8 ounces dried spaghetti
2 - 4 tablespoons extra virgin olive oil
1 ear corn, shucked and kernels removed from cob
1/2 medium zucchini, quartered and sliced in 1/4 inch pieces
1/2 small yellow squash, quartered and sliced in 1/4 inch pieces
2 cloves garlic, sliced
1/4 to 1/2 teaspoon crushed red pepper flakes (to taste)
1 cup cherry tomatoes, halved
1/2 to 3/4 cup grated Parmesan
freshly 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.