Summer Squash Pomodoro

1. 1

   Set a large pot of salted water to boil.

2. 2

   While waiting for it to boil, dice the yellow squash into small pieces. (Note that although I used yellow, any variety will do). Salt and pepper it lightly, and set aside.

3. 3

   Mince onion and garlic.

4. 4

   Heat olive oil on high in a large wok, and when it is hot, add onion/garlic and saute for approximately 2 minutes.

5. 5

   Add spaghetti to boiling pot of water. Add squash to wok and saute until soft, approximately 7 minutes.

6. 6

   Once squash is soft, add the canned tomatoes (use fresh tomatoes for added health, but remember to add a sweetener to balance their acidity).

7. 7

   Then, add the fresh basil and oregano, then the vinegar and some red pepper flakes. Cook for another 2 minutes.

8. 8

   Drain the spaghetti, drizzle with olive oil and dish it out onto plates. Top with the mixture from the wok and some parmesan cheese, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.