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- 2 medium summer squashes - 8 oz whole wheat spaghetti - 4 cloves garlic - 1 tablespoon olive oil - 1 teaspoon red pepper flakes - 1 medium zucchini - 1 cup cherry tomatoes - 1/4 cup fresh basil leaves - Salt and pepper to taste - Zest and juice of 1 lemon - Grated Parmesan cheese (optional) The ingredients for this savory summer squash pasta are fresh and simple. Summer squashes give a delightful taste and texture. I love using whole wheat spaghetti for a healthy twist. Garlic adds depth and flavor, while red pepper flakes offer a nice kick. Zucchini and cherry tomatoes add color and nutrition. Fresh basil elevates the dish with its aromatic scent. The lemon zest and juice brighten the flavors. You can top it with Parmesan cheese if you like. - Large pot for boiling pasta - Skillet for sautéing - Spiralizer (for summer squash noodles) To make this dish, you need a few cooking tools. A large pot helps boil the pasta perfectly. A skillet is essential for sautéing the garlic and vegetables. A spiralizer is great for turning summer squash into fun noodles. - Calories per serving - Macronutrient breakdown This dish is light yet filling. Each serving is packed with vitamins and minerals. You get good fiber from the whole wheat spaghetti and summer squashes. Plus, the cherry tomatoes offer antioxidants. The nutritional values can vary based on the ingredients you choose. You can check the full recipe for specific details. Eating this pasta is a tasty way to enjoy summer's bounty! First, you need to boil some salted water. Use a large pot to make sure there’s enough space. Once the water boils, add in 8 ounces of whole wheat spaghetti. Cook it according to the package instructions until it's al dente. This means the pasta should be firm yet cooked. When done, reserve one cup of the pasta water. Drain the spaghetti and set it aside. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add in 4 minced cloves of garlic. Sauté this for about 1 to 2 minutes. You want the garlic to smell good but not burn. Next, sprinkle in 1 teaspoon of red pepper flakes. This will add a nice kick to your dish. Now, it's time to bring the dish together. Stir in one medium zucchini, sliced thinly, and 1 cup of halved cherry tomatoes. Cook this mixture for about 3 to 4 minutes. You want the tomatoes to soften and release their juices. After that, add the spiralized summer squash noodles to the skillet. Toss everything together. Pour in some reserved pasta water, a little at a time, until you get the sauce consistency you like. Finally, mix in the zest and juice of one lemon, along with 1/4 cup of fresh chopped basil. Season with salt and pepper to taste. Cook for another 2 to 3 minutes until everything is warm and combined. You can find the Full Recipe to enjoy this delightful dish. To get the best garlic flavor, heat your olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for one to two minutes. Watch closely to avoid burning the garlic. A burnt garlic taste can ruin your dish. Adjust red pepper flakes based on your taste. If you like heat, add more. If you prefer mild, use less. Use reserved pasta water to adjust the sauce's thickness. This water has starch, which helps bind the sauce to the pasta. Start by adding a little and mix well. You can always add more if needed. For the vegetables, cook zucchini for just three to four minutes. This keeps them tender yet crisp. The tomatoes should soften and release their juices during this time. Plating your pasta can make it more inviting. Serve it in a large bowl to show off the colors. Add extra cherry tomatoes on top for a fresh look. A sprinkle of lemon zest adds brightness. For a finishing touch, drizzle a little olive oil. Fresh basil leaves on top make a lovely garnish. Grated Parmesan cheese also adds flavor and a nice touch to the look. {{image_2}} You can switch up the type of pasta you use. If you prefer gluten-free, try rice or corn pasta. They work well and taste great. You can also use zoodles, which are zucchini noodles. They add a fresh crunch and lower carbs. Summer brings a bounty of fresh veggies. You can add bell peppers, eggplant, or fresh corn. These veggies enhance flavor and nutrition. For added taste, swap herbs and spices. Try thyme or oregano for a different twist. If you want a vegan dish, just leave out the cheese. You can use nutritional yeast instead. It adds a cheesy flavor without dairy. This way, everyone can enjoy the dish. Store your leftovers in airtight containers. Glass containers work great. They keep food fresh and safe. Let the pasta cool to room temperature first. This step helps prevent condensation, which can cause sogginess. To reheat, use a skillet over low heat. Add a splash of water or olive oil. This method keeps the pasta moist and tasty. Stir gently until warmed through, about 5-7 minutes. You can also use a microwave. Heat in short bursts of 30 seconds, stirring in between. Make sure to check the temperature. Consume within 3-4 days for best quality. To freeze, place cooled leftovers in freezer bags. Remove as much air as possible. Label the bags with the date. This step helps you keep track of your meals. They can last up to 3 months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above for the best results. Yes, you can use regular pasta. Whole wheat pasta has more fiber. It also has a nuttier taste. Regular pasta cooks a bit softer. If you prefer that texture, go for it. Just keep in mind that it may have fewer nutrients. You can serve a fresh salad on the side. A mixed greens salad pairs well. Roasted vegetables also make a great side. Try garlic bread for a comforting touch. Grilled chicken can add protein if needed. These pairings balance the meal nicely. To lower calories, cut back on oil. Use a spray instead of a tablespoon. Skip the cheese or use less of it. You can also add more veggies. This keeps the dish filling without adding many calories. Lastly, choose a smaller serving size to enjoy it guilt-free. You can find the Full Recipe Summer Squash Pasta Delight for complete details. This will guide you through each step to make this tasty dish. This blog post covered a simple summer squash pasta dish. You learned about the key ingredients and cooking essentials needed. The preparation steps included cooking the pasta and making a garlic sauce. Tips highlighted how to improve flavor and texture. Variations presented ways to customize the dish for your taste. Finally, we discussed storing leftovers and reheating methods. Enjoy creating quick, healthy meals that suit your culinary style!

Summer Squash Pasta with Garlic Sauce

Discover the perfect summer dish with this Summer Squash Pasta Delight! This vibrant recipe combines spiralized summer squash noodles, whole wheat spaghetti, and fresh vegetables, all tossed in a zesty garlic sauce. Ready in just 25 minutes, it’s a quick and healthy meal option that bursts with flavor. Click through for the full recipe and impress your taste buds with this delightful pasta creation!
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Ingredients
  

2 medium summer squashes, spiralized into noodles

8 oz whole wheat spaghetti or your choice of pasta

4 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon red pepper flakes (adjust to taste)

1 medium zucchini, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

Zest and juice of 1 lemon

Grated Parmesan cheese (optional for topping)

Instructions
 

Cook the Pasta: In a large pot of salted water, bring to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Prepare the Garlic Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, until the garlic is fragrant but not burnt.

      Add Vegetables: Stir in the sliced zucchini and cherry tomatoes. Cook for another 3-4 minutes, allowing the tomatoes to soften and release their juices.

        Combine Pasta and Sauce: Add the spiralized summer squash noodles to the skillet and toss to combine. Pour in some reserved pasta water, a little at a time, until you achieve your desired sauce consistency.

          Season: Stir in the lemon zest, lemon juice, and chopped basil. Season with salt and pepper to taste. Cook for another 2-3 minutes until everything is nicely warmed through.

            Serve: Plate the pasta and garnish with additional fresh basil and a sprinkle of grated Parmesan cheese if desired.

              Prep Time, Total Time, Servings: 15 mins | 25 mins | Serves 4

                - Presentation Tips: For a vibrant presentation, serve the pasta in a large bowl, topped with extra cherry tomatoes, a sprinkle of lemon zest, and a few basil leaves for color. A drizzle of olive oil can add a nice finishing touch!