Pasta and Veggies

This would be especially tasty during the summer with garden fresh vegetables.
(It was a little oily when I made it this time because I'm not the greatest at eye-balling my EVOO. :) I also just used whatever cheese we had.)


8 oz uncooked spaghetti
2 zucchini, halved and sliced
1/3 c chopped onion
2 Tbsp Italian seasoning
2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
2 Tbsp butter
4 medium tomatoes, quartered
1 c (4 oz) shredded mozzarella cheese
1/2 c shredded Parmesan cheese


Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, onion, Italian seasoning, garlic, salt and pepper in oil and butter for 4-5 minutes or until tender. Add tomatoes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Sprinkle with cheeses; cover and simmer for 2-3 minutes or until cheese is melted. Drain spaghetti; serve with vegetable mixture.


Serves 4.