04/17/2009
Zucchini Strand Spaghetti
A really simple, wonderful dish that could quickly become a summer staple. An easy way to work vegetables into a meal and lighten the heaviness of spaghetti.
Servings: 4
Salt and freshly ground black pepper
3/4 pound whole-wheat dried spaghetti
3/4 pound zucchini
1/4 cup olive oil
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves
1/2 cup grated Parmesan, plus a small piece
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes.
