Summer Spaghetti

Summer Spaghetti

November 28, 2016
Course
Serves 4

The best time to make this is when the summer vegetables are in season, however, it can be enjoyed anytime of the year.


Ingredients

  • 1 Pound
    whole wheat spaghetti
  • 1/4 Cup
    olive oil
  • shallot, minced
  • garlic cloves, minced
  • medium zucchini, chopped
  • medium summer squash, chopped
  • 1/4 Cup
    fresh basil, chopped
  • 1/2 Teaspoon
    salt
  • medium lemon, juiced
  • 2 Tablespoons
    butter, room temperature
  • freshly grated lemon peel

Instructions

  1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente.
    In a large pan, heat oil over medium heat and cook the shallot and garlic stirring frequently.
    Add the zucchini, squash, and basil. Continue to cook, stirring occasionally, until all vegetables are tender. Season with salt and lemon juice. Immediately place the sautéed vegetables with all their juices in a large shallow pasta bowl. Add the linguine and butter, toss to mix well and serve immediately. Top with freshly grated lemon peel.

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