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!