Ingredients
¼ cup olive oil
3 garlic cloves, sliced
12 ounce spaghetti (I used spinach spaghetti), broken in half
3 cups low-sodium chicken broth
1 medium zucchini, ends trimmed, sliced and cut into matchsticks
1 medium yellow summer squash, ends trimmed, sliced and cut into sticks
8 ounce small fresh mozzarella cheese balls (pearls)
2 cups cherry tomatoes, halved
1 large onion, finely chopped
1 cup chopped fresh basil leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
directions
Heat 2 tablespoons oil in a deep 12 inch skillet over medium heat. Add garlic and stir for 1 minute. Add noodles and mix. Add broth. Heat, uncovered, over medium-high heat for 12 minutes, or until liquid is almost absorbed, stirring occasionally. Remove from the heat and place the spaghetti in an oiled casserole dish.
To the pan
Add remaining olive oil and heat. Add the squash, tomatoes, onions, basil, red pepper flakes, salt and pepper. Cook for 10 minutes or until vegetables are soft and tender.
Pour the sauce over the spaghetti in the casserole dish. Scatter the mozzarella balls over the spaghetti.
Bake in 350°F oven for 10 minutes. Serve in pasta bowls with crusty Italian bread.
Posted by Jovina Coughlin in Cheese Healthy Italian Cooking Onions Pasta Squash Tomatoes Vegetables