Vegetarian

Summer Spaghetti and Zucchini is for Dinner.

Summer Spaghetti and Zucchini takes 10 minutes to prepare.

Summer Spaghetti and Zucchini takes 15 minutes to cook.

Summer Spaghetti and Zucchini makes 4 servings.

The ingredients for Summer Spaghetti and Zucchini are:

Kosher salt
8 ounces dried spaghetti
2 - 4 tablespoons extra virgin olive oil
1 ear corn, shucked and kernels removed from cob
1/2 medium zucchini, quartered and sliced in 1/4 inch pieces
1/2 small yellow squash, quartered and sliced in 1/4 inch pieces
2 cloves garlic, sliced
1/4 to 1/2 teaspoon crushed red pepper flakes (to taste)
1 cup cherry tomatoes, halved
1/2 to 3/4 cup grated Parmesan
freshly chopped or torn Italian parsley for garnis

Here is how you make Summer Spaghetti and Zucchini:

Bring large pot of water to a boil. Generously salt the water and add the spaghetti.Heat 2 tablespoons of the olive oil in a large straight sided pan over medium high heat. Add the corn, zucchini, yellow squash, garlic, and red pepper flakes and saute, stirring occasionally, until the squash is tender but not browned, 4 to 6 minutes.When the spaghetti is al dente, drain and add to the squash. Turn off the heat and toss lightly. Add the tomatoes and 1/2 cup of the Parmesan. Drizzle with a little of the remaining olive oil and gently mix together. Garnish with parsley (or torn basil) and additional Parmesan.Serving Size: Makes 4 to 6 servings of 3/4 to 1 cup eachNumber of Servings: 4Recipe submitted by SparkPeople user EILEENNP.

The nutritional information for Summer Spaghetti and Zucchini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 408.7

• Total Fat: 16.5 g
• Cholesterol: 14.8 mg
• Sodium: 635.7 mg
• Total Carbs: 50.0 g
• Dietary Fiber: 3.4 g
• Protein: 16.2 g