Burst Tomato and herb Spaghetti

Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 2 medium zucchini, chopped
• 2 Tbsp. olive oil, divided
• 3 garlic cloves, sliced
• 1/4 tsp. dried crushed red pepper
• 1 tsp. kosher salt, divided
• 3 pints grape tomatoes
• 1/2 tsp. black pepper
• 1 (8- oz.) pkg. spaghetti
• 1 cup coarsely chopped fresh flat-leaf parsley
• Shaved Parmesan cheese

Directions

1. Saute 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 rom 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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