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.