Burst Tomato and Herb Spaghetti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cover the skillet to prevent splatters as the tomatoes burst. Ingredients:
2 medium zucchini, chopped |
2 tablespoons olive oil, divided |
3 garlic cloves, sliced |
1/4 teaspoon dried crushed red pepper |
1 teaspoon kosher salt, divided |
3 pt. grape tomatoes |
1/2 teaspoon black pepper |
1 (8-oz.) package spaghetti |
1 cup coarsely chopped fresh basil |
1/4 cup coarsely chopped fresh flat-leaf parsley |
shaved parmesan cheese |
Directions:
1. Sauté zucchini in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until zucchini begins to brown. Add garlic, red pepper, and 1/4 tsp. kosher salt; cook, stirring often, 4 to 5 minutes or until garlic begins to brown. Remove from skillet.
2. Add tomatoes, black pepper, and remaining 1 Tbsp. oil and 3/4 tsp. kosher salt to skillet; cook, stirring occasionally, 2 minutes. Cover, reduce heat to medium, and cook, stirring occasionally, 10 minutes or until tomatoes begin to burst.
3. Cook pasta according to package directions; drain, reserving 1/4 cup hot pasta water. Add pasta, hot pasta water, and zucchini mixture to skillet along with basil and parsley; toss. Top with cheese.
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