Summer Spaghetti Recipes

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SUMMER SPAGHETTI WITH GARDEN FRESH ZUCCHINI

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11



Summer Spaghetti with Garden Fresh Zucchini image

Steps:

  • Bring a large pot of water to a boil. Salt the water and add the spaghetti.
  • Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
  • When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.

Kosher salt
8 ounces dried spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ear corn, shucked and kernels removed from cob
1 zucchini, sliced into 1/4-inch rounds
2 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup baby tomatoes, halved
1/4 cup walnuts, rough chopped
1/2 cup grated Parmesan
10 fresh basil leaves, torn

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