Summer Veggie Pasta

As summer vegetables come into season, this is a wonderful way to appreciate some of those fresh flavors.  Our family has been enjoying this recipe for many years.  Even the kids love it!  It makes a great side compliment to your favorite grilled chicken or fish, but we recommend it as a tasty main dish all on its own! ~ Tracy

Ingredients:

  • 1 medium zucchini, sliced into thin, bite sized pieces
  • 4 cloves garlic, minced or finely chopped
  • 10 oz. grape tomatoes, halved or quartered to your liking
  • ½ c. chopped onion
  • 1 ½ T. extra virgin olive oil
  • 1 t. dried basil*
  • ½ t. dried oregano
  • salt / cracked pepper to taste
  • ½ c. shredded Parmesan cheese
  • 8 oz. uncooked spaghetti noodles
  • Cook spaghetti according to package instructions (remember to liberally salt the water).

Instructions: 

While spaghetti is cooking (according to instructions on package), add olive oil to large sauté pan.  When oil is hot, sauté zucchini, garlic, and onion.

Continue to stir-fry the zucchini, garlic, and onions for three to four minutes – until onion begins to become translucent and zucchini softens.  Toss in tomatoes and seasonings.  Heat through.

Add cooked pasta and stir thoroughly into vegetable mixture.   Toss in shredded Parmesan.

*If using fresh basil you may want to reduce amount, since fresh basil is much stronger in flavor.

WW Freestyle Info.: This recipe is 7 points for 1 ½ cups!  Serves 5.

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