Pasta night

Scott Reeder
Untitled, 2010
(Made using uncooked spaghetti)

Though the husband & I don’t normally keep carbs in the apartment, I always tend to keep an emergency stash of whole wheat spaghetti in the pantry for when a pasta craving hits.

Summer Squash Spaghetti

2 servings organic whole wheat spaghetti
1 tbsp olive oil
1 vidalia (sweet) onion, sliced
1 zucchini, sliced
1 yellow squash, sliced
2-3 cloves garlic, minced
fresh basil
grated parmigiano-reggiano
salt & pepper
red pepper flakes
Cook spaghetti according to package directions. I am personally a big fan of Trader Joe's brand Organic Whole Wheat Spaghetti. 
In a large skillet heat the olive oil, and add the sliced sliced onion, 
zucchini and yellow squash. Add the garlic, and saute veggies until 
tender.
Drain the pasta, and add the sauteed veggies. Toss with fresh basil, 
parmesan, and a little butter or olive oil. Add salt, pepper and red 
pepper to taste.

Fresh end-of-summer-veggies + pasta = a perfect summer to fall transition meal, Enjoy!

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