2small zucchini and/or yellow squash, cut into half-moons
1 1/2tspdried oregano
1/2tspkosher salt
340-350gdried pasta (spaghetti)about 3/4 lb of pasta
3 1/2cupswater or vegetable broth
1/2cupmilk
ground pepper
zestfrom one lemon
1cupgrape or cherry tomatoes, cut in half
3/4cupshredded parmesan cheese
fresh basil for garnish
Instructions
To a large pot or pan with high sides add 2 tbsp olive oil and bring to medium heat. Once the pot is hot, add the onions and cook stirring often until softened, 3-5 minutes.
Add the minced garlic, red pepper slices, zucchini and/or yellow squash, dried oregano, salt and a pinch of ground pepper. Cook for 5 minutes, stirring occasionally.
Next add the water or vegetable broth, milk and spaghetti. Bring to a boil and once boiling, the spaghetti noodles should have softenend slightly so you can stir them into the pot entirely.
Once boiling, turn the heat to medium-low and keep at a simmer and cook the pasta for about 10 minutes. Stir about every 2 minutes to keep the pasta from sitcking to the bottom of the pot. (Note: Cooking times will vary based on the brand of pasta used. Start checking the pasta for doneness based on the cook time on the pasta package).
If you find your pasta is not quite done yet and there isn't much liquid left, add 1/2 cup more water or broth at a time and keep cooking until done. There should be minimal liquid left once done.
Once done, turn off the heat and stir in the lemon zest, tomatoes and parmesan cheese. Top with fresh basil and serve!
Notes
SUBSTITUTIONS:*Instead of zucchini or yellow squash, add in 1-2 cups of defrosted frozen peas or corn or fresh spinach towards the end of the cooking time.*Want a more tomato-forward pasta? Double the tomatoes and omit the zucchini.