Spaghetti with Squash, Peppers and Tomatoes (11.18.15)

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  • 1 lb. whole grain spaghetti
  • 3 tablespoons olive oil, divided
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 medium onion, chopped
  • 3 yellow summer squash, chopped
  • 3 garlic cloves, chopped
  • 1 (14.5 oz.) can no salt added diced tomatoes
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon red pepper flakes
  •  2 tablespoons parmesan cheese
  • 1/4 cup parsley, chopped
  • No Salt Seasoning and Pepper, to taste

Cook pasta according to package directions.

In a Dutch oven up to medium high heat, add one tablespoon olive oil.  Saute bell peppers, onions, squash, no salt seasoning and pepper, to taste, for 5-7 minutes until slightly softened. Add garlic, sauté an additional 1-2 minutes. Add tomatoes, oregano, basil and red pepper flakes and cooked pasta. Cook over medium heat for 2-3 minutes. Drizzle remaining two tablespoons of olive oil before serving.

Garnish each serving with parmesan cheese and parsley. Serve immediately.