Makes 3-4 servings
1/2 box whole grain spaghetti
1/4 cup extra virgin olive oil
3 tomatoes, roughly chopped
1 zucchini, quartered and then chopped
1 yellow onion, chopped
5 cloves of garlic, crushed or minced
2 tsp fresh oregano, chopped
3 tbsp fresh flat leaf parsley, chopped
3 tbsp fresh basil, chopped
salt and pepper to taste
Set a large stock pot filled with water over high heat for the spaghetti. Set a large skillet with your olive oil over medium-low heat.
While waiting for you pasta water to boil, add your onions and garlic to your hot olive oil. Saute the onions and garlic until the onions become translucent/slightly browned (about 5-7 minutes) and then add some salt and pepper. Add your zucchini to the onions and garlic and and saute for another 5-7 minutes. Salt and pepper the mixture once again.
At this point, your pasta water should be boiling. Generously salt your water and drop your pasta in. Occasionally stir throughout the cooking process to make sure the spaghetti is not sticking together.
While your pasta is cooking, turn the heat off for your zucchini, onion, and garlic mixture. Add your tomatoes to the pan and stir to combine. The goal is to just heat the tomatoes through and give them a chance to lend their juices to your sauce - you don't want to actually cook the tomatoes and make them mushy.
When your spaghetti is ready to be drained, reserve 1/4 cup of the starchy cooking water and add it to the pan with your veggies. Drain your spaghetti and add it to the pan. Fold the pasta in with the sauce and make sure everything is coated. Add your fresh herbs and some more salt and pepper to taste.
Enjoy!
