Summer Garden Spaghetti
It's time to get outdoors and enjoy the warm sunshine. In the spirit of easy-living this recipe is simple to prepare. It is also very versatile so you can experiment with the various colorful vegetables that become available in your garden or farmer’s market as the season progresses.
PREP TIME
10 minutes
COOK TIME
15 minutes
Ingredients
12 oz. packaged dry spaghetti
1/3 cup extra-virgin olive oil
5 cloves garlic, coarsely chopped
1/4 teaspoon crushed red pepper
1 medium red onion (halved and sliced)
1 cup cut-up grilled zucchini
1 cup grilled summer squash
2 cups red and/or yellow cherry tomatoes, quartered
1/4 cup fresh basil leaves, torn
1/2 cup shaved Parmesan cheese
2 tablespoons Italian parsley
1/3 cup extra-virgin olive oil
5 cloves garlic, coarsely chopped
1/4 teaspoon crushed red pepper
1 medium red onion (halved and sliced)
1 cup cut-up grilled zucchini
1 cup grilled summer squash
2 cups red and/or yellow cherry tomatoes, quartered
1/4 cup fresh basil leaves, torn
1/2 cup shaved Parmesan cheese
2 tablespoons Italian parsley
Directions
Cook spaghetti in well-salted, boiling water until pasta is tender but still firm. Strain and reserving 1 cup cooking liquid.
Meanwhile, in extra-large skillet combine olive oil, garlic, crushed red pepper and Peri & Sons Farms’ red onions. Cook over medium heat about 3 minutes, until garlic and onions begin to soften. Do not let garlic brown. Gently stir in all of the vegetables and basil and season to taste with salt and pepper. Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet. Heat thoroughly but not too long. Sprinkle with Parmesan. Transfer to large serving bowl. Sprinkle with chopped fresh basil.
Meanwhile, in extra-large skillet combine olive oil, garlic, crushed red pepper and Peri & Sons Farms’ red onions. Cook over medium heat about 3 minutes, until garlic and onions begin to soften. Do not let garlic brown. Gently stir in all of the vegetables and basil and season to taste with salt and pepper. Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet. Heat thoroughly but not too long. Sprinkle with Parmesan. Transfer to large serving bowl. Sprinkle with chopped fresh basil.
Looking for inspiration? Try these recipes:
No-mayo Greek Pasta Salad
Easier Slow Cooker Chile Colorado
Mushroom Ragu with Creamy Polenta
