Pasta with Zucchini & Tomatoes

2 to 3 fresh tomatoes (about 2 cups) cut into 1/2″ cubes (or halved grape tomatoes)
3 T. extra-virgin olive oil
1/4 cup minced fresh basil (NOT optional)
1/4 cup minced fresh parsley (optional)
Pinch of red pepper flakes (optional for you, mandatory at our place)
12 oz. spaghetti (I like linguine)
2 medium zucchini, cut into 1/2″ cubes
1 garlic clove, minced
Salt and pepper

Put tomatoes, 2 T. olive oil, basil, parsley and red pepper flakes into a medium bowl. Sprinkle with salt and allow to marinate for about an hour at room temperature.

While pasta is cooking, heat remaining 1 T. olive oil in a nonstick skillet and add zucchini and garlic. Cook, shaking pan, until zucchini is crisp-tender and beginning to brown, about 4 to 5 minutes. Season well with salt and black pepper.

Drain pasta and transfer to a large serving bowl. Add tomato and zucchini mixture and toss to combine. Add more salt and pepper if needed.

This can be served warm or at room temperature.

Serves: 4
7 Poodles

Note: I halved this recipe and used 6 oz. of dry pasta.