Photo by Christina Singletary
Christina Singletary's Notes:
Expand3/4 pounds thin whole-wheat spaghetti Ask a question about this ingredient
1 can diced tomatoes Ask a question about this ingredient
1 yellow summer squash Ask a question about this ingredient
7-8 fresh basil leaves Ask a question about this ingredient
1/2 cup fresh oregano leaves, chopped Ask a question about this ingredient
1 small onion Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 teaspoon red wine vinegar Ask a question about this ingredient
sea salt, fresh ground black pepper, red pepper flakes to taste Ask a question about this ingredient
organic parmesan cheese, to taste Ask a question about this ingredient
Set a large pot of salted water to boil.
Ask a question about this stepWhile waiting for it to boil, dice the yellow squash into small pieces. (Note that although I used yellow, any variety will do). Salt and pepper it lightly, and set aside.
Ask a question about this stepMince onion and garlic.
Ask a question about this stepHeat olive oil on high in a large wok, and when it is hot, add onion/garlic and saute for approximately 2 minutes.
Ask a question about this stepAdd spaghetti to boiling pot of water. Add squash to wok and saute until soft, approximately 7 minutes.
Ask a question about this stepOnce squash is soft, add the canned tomatoes (use fresh tomatoes for added health, but remember to add a sweetener to balance their acidity).
Ask a question about this stepThen, add the fresh basil and oregano, then the vinegar and some red pepper flakes. Cook for another 2 minutes.
Ask a question about this stepDrain the spaghetti, drizzle with olive oil and dish it out onto plates. Top with the mixture from the wok and some parmesan cheese, and serve hot.
Ask a question about this step
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