Domenica Catelli

The Better Homes and Gardens and Weber Chill and Grill Festival
Saturday, June 9
11 a.m. – 6 p.m.
Sunday, June 10
12 p.m. – 5 p.m.
Waveland Park

Simple Summer Spaghetti

12 oz. packed dry spaghetti or spaghettini
1/4 cup extra virgin olive oil
5 cloves garlic, coarsely chopped
pinch of crushed red pepper, or more to taste
2 cups cut-up grilled zucchini and/or summer squash
2 cups red and/or yellow cherry tomatoes, quartered
1/4 cup fresh basil leaves, torn
1/4 to 1/2 cup grated parmesan cheese
2 Tbs chopped fresh basil or Italian parsley

Bring large pot of salted water to boiling. Stir in spaghetti. Cook 9 to 10 minutes, just until tender. Strain pasta, reserving 1 cup of cooking liquid. Meanwhile, in extra-large skillet combine olive oil, garlic, crushed red pepper. Cook over medium heat about 3 minutes until garlic begins to soften. Do not let garlic brown. Stir in zucchini, tomatoes, and torn basil. Season with salt and pepper. Reduce heat to low, stir pasta liquid and spaghetti into vegetables in skillet. (If skillet is too small, mix all ingredients in large pot). Heath thoroughly. Sprinkle with parmesan. Transfer to a large serving bowl. Sprinkle with chopped fresh basil.
Makes 4-8 servings.

This recipe can evolve as summer progresses. Grill available garden-fresh or farmer’s market vegetables