Jun 30, 2012 10:32
A couple years ago I found a recipe in a magazine or online for zucchini and spaghetti noodles. It was really good, but I lost it and I haven't been able to find it again. Yesterday evening I decided to attempt to recreate something like it, and use up a lot of the veggies left over from our CSA share.
Whole wheat spaghetti noodles
1 pint of cherry tomatoes
One summer squash, such as a zucchini or a yellow crookneck squash (I'm not sure what I had- it was possibly a very young zucchini)
Some small sweet red peppers or one large sweet red pepper
5 cloves of garlic, minced
Italian seasoning
Parmesan cheese
Olive oil
Cook the spaghetti noodles according to the package directions. I made a whole package, which is a lot more than you will need. Probably half a box of spaghetti would have done.
Next, I cut the zucchini into approximately 1/2" rounds and then cut each round into quarters. I seeded and chopped the red peppers. I cut each of the cherry tomatoes in half.
I poured some olive oil in a non-reactive frying pan, and heated it over low to medium heat. I fried the zucchini and pepper pieces, stirring until they started to get tender. Then I added the garlic and the tomatoes. Once things were heated through, I sprinkled Italian seasoning over the top to taste. Then I removed it to a bowl, and sprinkled Parmesan cheese over it all. I spooned the vegetable mixture over the spaghetti noodles, and let people add Parmesan cheese to taste.