Login
Create Account
Summer Spaghetti with Garden Fresh Zucchini
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Summer spaghetti dish with fresh tomatoes and zucchini.
-
Main Ingredient
spaghetti
-
Category: Pasta
-
Cuisine: Italian
-
Prep Time: 20 min(s)
-
Cook Time: 15 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
-
Posted By: KathyD
-
Posted On: Nov 24, 2021
Number of Servings:
Ingredients:
- - kosher salt
- 8 ounces - dried spaghetti
- 2 tablespoons - extra-virgin olive oil plus more for drizzling
- 1 ears - corn shucked and kernels removed from cob
- 1 - zucchini sliced into 1/4-inch rounds
- 2 cloves - garlic thinly sliced
- 1 teaspoons - crushed red pepper flakes
- 1 cups - baby tomatoes halved
- 1/4 cups - walnuts rough chopped
- 1/2 cups - grated Parmesan
- 10 - fresh basil leaves torn
Directions:
Bring a large pot of water to a boil; salt the water and add the spaghetti.
Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and sauté, stirring occasionally, until the zucchini is tender but not browned, about 4 to 6 minutes.
When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly.
Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together.
Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.
Comments