When I first saw this recipe in my Better Homes and Gardens magazineI knew right away I was going to make it! I'm not sure I would call it "simple" since you have to grill the veggies first, but once you get that step out of the waythere's really not much to it! And if you have leftover grilled vegetables from the night beforeeven easier!
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.
Stir in zucchini, tomatoes, and torn basil. Season with salt and pepper. Reduce heat to low, stir pasta liquid and spaghetti into vegetables in skillet. (If skillet is too small, mix all ingredients in large pot). Heat thoroughly. Sprinkle with parmesan. Transfer to a large serving bowl. Sprinkle with chopped fresh basil.
(originally posted @ This is My Day Job)
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