Recipe: Organic Summer Spaghetti


Course: Appetizer / Cuisine: Italian / Prep Time: 5 minutes / Total Time: 20 minutes / Servings: 4



  • 1lb. organic spaghetti, boiled in salt water

  • 1lb. mixed heirloom squash, julienne

  • 4 cloves of fresh garlic, sliced thin

  • 8oz. mixed cherry tomatoes, halved

  • 4oz. extra virgin olive oil

  • 1 cup fresh basil

  • 2oz. Italian parsley, chopped

  • 1 lemon, zest and juice

  • 1 pinch chili flake

  • 6oz. Parmesan, grated

  • Salt and pepper to taste


  • In a saucepan, add olive oil over medium heat with garlic, squash, and salt. Cook for five minutes or until tender.

  • Add cherry tomatoes and cook five minutes more.

  • Add cooked pasta and toss.

  • Add lemon, zest, and half of the cheese. Toss and transfer to a plate or bowl.

  • Top with remaining cheese, herbs and freshly cracked pepper.