Summer Spaghetti

Our CSA has been overloading us with squash--summer squash, zucchini, 8 ball squash, Patty Pan squash (on which I cannot comment, being that my husband passed this to his father)--and my dad passed us what I think is a Rolet squash, which means we are swimming in squash around here!  Add this to the fact that my husband does not eat anything anywhere near the squash family, and this is a big problem.

So when I was assigned The Boys Made me Do It in this week's recipe swap, I was thrilled to see this recipe, which uses a few types of squash as well as other ingredients my husband does eat.  Even better, it's fast and keeps the kitchen sort of cool and we have a winner!

I did not use broccoli as Cara suggested and really wish I had.  It would have added more heft to my husband's squash-less plate.  The trick is that you can use any fresh veg you have on hand!  Hoping to add a little more flavor, I added a splash of Pinot Grigio (ok, maybe a glug) when adding the pasta water.  I think this was a great addition and brought even more sweetness to this dish.  I used a summer squash and an 8 ball squash here.

Summer Spaghetti  Source: Better Homes and Garden Magazine, June 2012 via The Boys Made me Do It
    8 oz. spaghetti noodles
    Dry white wine
    1/4 cup olive oil
    3 cloves garlic, pressed
    Pinch of crushed red pepper
    1 1/2 cups grilled zucchini and/or other summer veggies
    1 1/2 cups cherry tomatoes, halved at the equator
    Small handful fresh basil, torn
    Salt and pepper, to taste
    1/4 cup parmesan cheese

Prepare spaghetti to al dente in a large pot of boiling water (about 9-10 minutes boiling time). Drain, reserving 1/2 cup cooking liquid.

In a large saute' pan, heat the olive oil over medium heat. Add the garlic and crushed red pepper and cook until just fragrant, about 30 seconds. Stir in the zucchini, tomatoes, and torn basil. Season with salt and pepper.

Reduce heat to low. Add as much wine as you'd like with reserved pasta water to make 1/2c of liquid; add liquid and spaghetti to skillet. 

Heat thoroughly, about 3-4 minutes. Sprinkle with Parmesan.


 Transfer to large serving bowl and garnish with chopped basil.