Spaghetti with Zucchini and Yellow Squash

It's that time of year- fresh veggies from the farmer's market!!! I'm hoping my garden will produce some edible veggies this year too- but that's looking rather doubtful as a deer came through last night and ate the tops off all my pea and bean plants.

Anyways, here's a fun recipe that uses squash and zucchini.INGREDIENTS

1 BOX	Barilla Whole Grain Spaghetti
4 TABLESPOONS	Extra Virgin Olive Oil
1 CLOVE	Garlic, Chopped
2	Zucchini, Sliced With Peeler
2	Yellow Squash, Sliced With Peeler
14 OUNCES	San Marzano Tomatoes, Canned
1/2 CUP	Water
TO TASTE	Salt
TO TASTE	Black Pepper, Freshly Ground
4 LEAVES	Fresh Basil, Cut Into Strips
1/2 CUP	Parmesan Cheese, Grated

DIRECTIONS

Bring a large pot of water to a boil.

Heat olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow in color.

Cook Spaghetti 1 minute less than recommended cook time on package. Meanwhile, add zucchini and yellow squash to the skillet and sauté for 3-4 minutes.

Add tomatoes and ½ cup water. Season with salt and pepper.
Drain Spaghetti and add to the skillet. Toss with the sauce. Let pasta continue to cook in the skillet for 1 minute. Turn off heat and toss in basil.

Top with Parmesan cheese before serving.

VERDICT
Oh, yum! The only changes I made were to make regular pasta (becuase whole grain pasta is just gross) and I used extra garlic (you can never have too much!)

Very tasty dish- great as a side or on its own.