This fresh tasting pasta dish is so quick and easy to cook… a perfect weeknight meal… inexpensive too! This was a staple at our house for years… an easy dinner to get on the table quickly after a long commute home from work.
Thinly sliced zucchini and yellow squash with finely chopped garlic sautéed quickly in a little olive oil then a can of Hunts Diced Tomatoes … cooked together for about 5-10 minutes depending on how crisp you like your veggies… toss in cooked spaghetti and you’re done! Now how easy is that?
Use a really sharp knife to slice the zucchini and yellow squash very thin…
I used a plain can of Hunts Petite Diced Tomatoes.. you can also use their regular diced tomatoes with Basil Garlic and Oregano for even more flavor.
You need to cook the spaghetti “al dente”… still a bit chewy… you will cook it for about 2 minutes in the skillet with the vegetables… so you don’t want it soft.
Serve this with garlic bread and a side salad… and you have yourself a wonderful meal!
Recipe: Spaghetti with Zucchini Yellow Squash and Tomatoes
All you need:
½ pound spaghetti, cooked al dente
2 tablespoons olive oil
2 large garlic cloves, finely chopped
1 small zucchini, thinly sliced
1 yellow squash, thinly sliced
1 can Hunts Petite Diced Tomatoes
Grated Parmesan cheese(for the table)
All you have to do:
In a large skillet, heat the olive oil over medium high heat.
Add the garlic and stir to coat the garlic with the oil. Cook for about 2 minutes.
Add the sliced zucchini and yellow squash and toss to evenly coat them with the oil.
Put the lid on the skillet and cook for about 5 minutes, stirring once or twice.
Add the can of tomatoes and stir. Replace the lid and cook for about 3 minutes or until the squash is the desired doneness.
Add the cooked spaghetti and toss until everything is well mixed, cook about a minute or two to heat the spaghetti.
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