We love a light pasta dish! This one takes beautiful summer produce, like tomatoes and zucchini, and combines it with spaghetti, fresh lemon juice and garlic to create an easy, delicious weeknight meal.
- 8 ounces spaghetti
- 1/ 4 cup, plus 2 tablespoons olive oil, divided
- 3 garlic cloves, thinly sliced
- 2 zucchini, julienned
- 2 cups cherry tomatoes, halved
- 1 tablespoon lemon juice
- 1/ 4 cup basil, chopped
- 2 teaspoons crushed red pepper flakes
- Kosher salt and pepper, as needed
Add pasta to a large pot of boiling salted water. Cook according to packages instructions.
While the pasta is cooking, heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic and sauté until softened, about 1 minute. Add zucchini, tomatoes and season with salt and pepper. Sauté, constantly stirring, for about 2 minutes to soften the zucchini.
Using tongs, add cooked pasta directly from the pot of water to the skillet, and stir to combine and remove from heat. Mix in lemon juice, basil and drizzle with remaining olive oil. Top fresh ground pepper.