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.
Summer Veggie Pasta
Ingredients
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.
Notes
WW Freestyle Info.: This recipe is 7 points for 1 ½ cups! Serves 5.
*If using fresh basil you may want to reduce amount, since fresh basil is much stronger in flavor.