I make varieties of this pasta dish all summer long using vegetables from the garden. This time I only used carrots, yellow squash, and tomatoes. I usually also add zucchini but you can add any vegetable you like.
I know I say this on most of my recipes but this is your meal. Make it with the ingredients you like. If you don’t like the garlic in this recipe, don’t add it. If you want to use a different type of squash, go ahead.
For me, this is perfect. I could eat it every night. It’s not heavy like spaghetti with sauce, making it perfect for summer dinners.
INGREDIENTS
- 12 oz of spaghetti or angel hair pasta
- 1-2 carrots cut into julienne strips or around cup of pre-packaged julienne carrots
- 1 medium yellow squash cut into julienne strips
- 1 medium zucchini cut into julienne strips
- 1 large tomato or 2 medium tomatoes
- 1 large clove of garlic or garlic powder to taste
- 2 tbsp olive oil for cooking
- salt & pepper to taste
- Parmesan cheese – I like a lot!
DIRECTIONS
Cook pasta according to package directions – drain.
In a skillet over medium heat, add about 2 tbsp of olive oil, the julienne carrots, squash, zucchini, and tomatoes. If you are using fresh garlic, go ahead and run it through your garlic press and add to the vegetables. No worries if you don’t have fresh garlic. Just use a couple of dashes of garlic powder or omit it if you don’t like garlic. Add salt and pepper to taste.
Stir fry until vegetables are slightly tender – 3-5 minutes.
To serve: spoon vegetables over pasta and top with Parmesan cheese. Serve immediately.
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