Summer Spaghetti Primavera | jovina cooks



¼ cup olive oil
3 cloves garlic, sliced
12 oz spaghetti, ( I used spinach spaghetti) damaged in half
3 cups reduced-sodium hen broth
1 medium zucchini, ends trimmed, sliced, and lower into matchsticks
1 medium yellow summer season squash, ends trimmed, sliced, and lower into matchsticks
8 oz Small recent mozzarella cheese balls (pearls)
2 cups cherry tomatoes, halved
1 massive onion, finely chopped
1 cup chopped recent basil leaves
1 teaspoon kosher salt
1 teaspoon freshly floor black pepper
½ teaspoon pink pepper flakes



Warmth 2 tablespoons of the oil in a deep 12-inch skillet over medium warmth. Add garlic and stir for 1 minute. Add pasta, tossing to mix. Add broth. Warmth, uncovered, over medium warmth for 12 minutes or till liquid is almost absorbed, stirring often. Take away from warmth and switch the spaghetti to an oiled baking dish.


To the skillet
Add remaining olive oil and warmth. Add squash, tomatoes, onion, basil, pink pepper flakes, salt, and pepper. Prepare dinner for 10 minutes or till the greens are gentle and tender.


Pour the sauce over the spaghetti within the baking dish. Sprinkle the mozzarella balls over the spaghetti.
Bake in a 350°F oven for 10 minutes. Serve in pasta bowls with crusty Italian bread.



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