Summer Veggie Spaghetti
This is a good way to jumpstart your summer. Using shavings of zucchini allows you to eat less pasta, but still feel satisfied. The key to this dish is not overcooking any of the ingredients. Less time spent at the stove in the summer is always a good thing!
Servings: 2
Ingredients
- ¼ lb of spaghetti
- 1 large zucchini
- 2 pints cherry or grape tomatoes halved
- 3 tablespoons olive oil
- 2 garlic cloves thinly sliced
- ¼ teaspoon red pepper flakes
- 1 tablespoon lemon juice or more to taste
- Crumbled Feta cheese
- Fresh Basil thinly sliced
- Salt and pepper to taste
Instructions
- Chop off the top and bottom of the zucchini, then use a vegetable peeler to make long thin shavings. Stop when you reach the core with the seeds. Set aside the shavings. Save the core for a stir-fry some other time!
- Put a pot of boiling salted water on the stove and cook spaghetti according to package directions. Reserve a little of the starchy cooking water before draining.
- Meanwhile, place olive oil, garlic, and pepper flakes in a large cold pan and bring to a sizzle together, stirring occasionally so the garlic doesn’t burn. When the garlic becomes slightly golden and fragrant, add the tomatoes, along with some salt and pepper, and cook for about 1 minute. They should only be slightly softened, and release a little juice, but still hold their shape. Add the cooked drained spaghetti, along with a splash of the reserved salted cooking water to the pan. Add the lemon juice and toss together for 30 seconds, just to coat the spaghetti with the tomatoes. Turn off the heat and add the zucchini ribbons. Toss lightly and let the heat of the spaghetti slightly wilt the zucchini. Don’t let it soften too much or it can get mushy. Season with salt and pepper to taste. Top with feta and basil and serve.