Burst Tomato and Herb Spaghetti

Man, was this good! We all liked this here, even my 3 year old! I can never find vegetarian Parmesan (except for the grated kind), so I used feta instead. This was great! And it took no time to prepare.

rating: 9

Burst Tomato and Herb Spaghetti
(Southern Living, Feb. 2013)

serves 4


2 medium zucchini, chopped
2 tablespoons olive oil, divided
3 garlic cloves, sliced
1/4 teaspoon dried crushed red pepper (I omitted)
1 teaspoon kosher salt, divided
3 pt. grape tomatoes
1/2 teaspoon black pepper
1 (8-oz.) package spaghetti
1 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh flat-leaf parsley
Shaved Parmesan cheese (I used crumbled feta)


1. Sauté zucchini in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until zucchini begins to brown. Add garlic, red pepper, and 1/4 tsp. kosher salt; cook, stirring often, 4 to 5 minutes or until garlic begins to brown. Remove from skillet.

2. Add tomatoes, black pepper, and remaining 1 Tbsp. oil and 3/4 tsp. kosher salt to skillet; cook, stirring occasionally, 2 minutes. Cover, reduce heat to medium, and cook, stirring occasionally, 10 minutes or until tomatoes begin to burst.

3. Cook pasta according to package directions; drain, reserving 1/4 cup hot pasta water. Add pasta, hot pasta water, and zucchini mixture to skillet along with basil and parsley; toss. Top with cheese.


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