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Thursday, July 1, 2010

Recipe of the Week-Vegspaget-1



Serves about 4 people

2 turns of the pan of olive oil

½ medium zucchini cut in quarters

½ medium yellow squash cut in quarters

1 tsp chopped garlic- more if you desire

½ thinly sliced onion

1 medium can of petite diced tomatoes

½ lb whole wheat spaghetti


Make ½ lb whole wheat spaghetti per directions on package.

In a sauté pan. put two turns of the pan of olive oil and let the pan heat up.

Put in the garlic, zucchini, squash and onions.

Saute until tender crisp.

Add the can of tomatoes and heat through.

Drain pasta and toss into pan with veggies.

Serve with a sprinkle of Parmesan cheese.

* I have made this by adding shrimp to the sauté, lump crabmeat, as well as artichokes. Add whatever you would like. It is still tasty.

** Make it Gluten Free by using Gluten Free pasta.

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