ONE PAN GARDEN TOMATO, ZUCCHINI, AND BASIL SPAGHETTI

Pasta|Ciao Bella|Italian|Vegetarian

Ingredients

3 tablespoons olive oil

1 large onion, chopped

8 garlic cloves, chopped

2 pounds garden tomatoes, cut into 2-3” chunks (or cherry tomatoes cut in half)

2 ½ cups zucchini or summer squash, shredded on a box grater

3 teaspoons salt, divided

2 teaspoons black pepper, divided

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

1 pound dry spaghetti or other ‘long’ pasta shape

4 cups water

1 stick cold butter, cut into 8 pats

1 ½ cups shaved parmesan cheese, plus more for garnish

½ cup fresh basil leaves, chiffonade

Instructions

Heat the olive oil in a large deep skillet over medium high heat. Add the onions and garlic to the pan and cook, stirring occasionally, for 2-3 minutes until the onions begin to soften and are fragrant. Add the tomatoes, zucchini, 2 teaspoons of the salt, 1 teaspoon black pepper, and the Italian seasoning to the pan. Cook, stirring occasionally, for 3-4 minutes until the tomatoes begin to break down and the zucchini softens.

Add the dry pasta to the pan along with 3 cups of the water. Gently toss the pasta in the sauce until it is coated taking care to make sure that the pasta doesn’t stick together. Cover the pan and reduce the heat to medium low. Cook for 4-5 minutes, stirring occasionally, to make sure the pasta doesn’t stick and the sauce is absorbing as pasta softens. Gradually add as much of the remaining cup of water as needed, stirring occasionally, until the pasta is cooked to al dente texture and the sauce coats the pasta.

Add the butter, parmesan, and remaining salt and pepper to the pan and toss, toss, toss until the butter is all melted and the sauce is glossy. Add the basil just before serving and toss until well combined. Serve immediately garnished with more cheese and basil leaves.