-1/2 lb of barilla thin spaghetti
-water for boiling pasta
-olive oil
-1 TSP of red pepper flakes
-4 garlic cloves diced
-1/2 cup red onion thinly sliced
-1/2 cup zuchinni- julienned
-1/2 cup red bell pepper – julienned
-1/2 cup yellow squash – julienned
-1/2 cup carrots – julienned
-1/4 cup chicken or vegetable broth
-Handful of grape tomatoes halved
-1/4 cup of chopped fresh basil
-1/4 cup chopped fresh chives
-salt and pepper to taste
-pat of butter
-1/2 cup of fresh grated parmesan or pecorino romano

Bring a 5.5. quart pot of salted water to a rolling boil. Add pasta and cook for 5 of the recommended 6 minutes. Reserve 1/2 cup of pasta water, drain pasta and set aside. Meanwhile prepare all the veggies, chop, dice, julienne. Heat 2 tbsp of olive oil in a large sauté pan (you can also use a wok or the pasta pot). Add the red pepper flakes and swirl for 1 minute. Add Garlic and onion and cook for another minute or two until fragrant. Add zucchini, squash, carrot and red bell pepper, add a few tbsp of the vegetable broth toss around making sure to evenly cook all veggies. Add salt and pepper to taste. Add tomatoes and allow to cook for another 2 minutes. Add pasta, a few tbsp of the pasta water, the fresh herbs, and pat of butter and swirl in pan until everything comes together. You should have a nice little brothy sauce in the pan as well, but should not be soupy. Just enough liquid in the pan to coat everything and bring the flavors together. Add grated cheese and serve immediately.

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