Simple Summer Spaghetti
12 oz. packed dry spaghetti or spaghettini
1/4 cup extra virgin olive oil
5 cloves garlic, coarsely chopped
pinch of crushed red pepper, or more to taste
2 cups cut-up grilled zucchini and/or summer squash
2 cups red and/or yellow cherry tomatoes, quartered
1/4 cup fresh basil leaves, torn
1/4 to 1/2 cup grated parmesan cheese
2 Tbs chopped fresh basil or Italian parsley
Directions:Bring large pot of salted water to boiling. Stir in spaghetti. Cook 9 to 10 minutes, just until tender.
Strain pasta, reserving 1 cup of cooking liquid. Meanwhile, in extra-large skillet combine olive oil, garlic, crushed red pepper. Cook over medium heat about 3 minutes until garlic begins to soften. Do not let garlic brown.
|yes, I know... mine is starting to brown|