Prep: 20 min
Cook: 20 min
Yield: 4 servings
12 oz package dry spaghetti
¼ cup olive oil
5 cloves garlic, coarsely chopped
Pinch crushed red pepper
2 cups cut up zucchini
1 cup cut up summer squash
1 cup cut up red bell pepper
2 cups quartered cherry tomatoes
¼ torn fresh basil
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
- Bring a large pot of slated water to boil. Cook until just tender. Drain.
- In extra large skillet, combine olive oil, garlic and crushed red pepper. Cook over medium heat about three minutes until garli begins to soften. Do not let garlic brown. Stir in zucchini, squash, red bell pepper, tomatoes and torn basil. Season with salt and pepper.
- Reduce heat to low. Heat thoroughly.
- Serve spaghetti noodles topped with vegetable mixture and top with a sprinkle of each cheese.