Hi friends! I hope that everyone is enjoying our last days of summer before they school year starts in a few weeks. I am writing to you today from Gulf Shores, Alabama. We are vacationing with my husbands family. There are 28 of us divided between 3 condos. The adults are out numbered this year by children 11 to 17!! OH MY!! We are going through food like you wouldn’t believe. We are about to make our second trip to the grocery store and we have only been here a day and a half. I made breakfast this morning and doubled the pancake mix and ran out before everyone was fed. I’m not used to cooking for so many people.
It’s beautiful here! We love meeting here for family vacations. We have been making this a tradition for several years now. It’s about the same distance for all of us and the beach seems to have something for everyone to enjoy. It’s fun for all ages. I’ll try to get some good pictures to share with all of you in the next couple of days. I’m trying to take a break from social media and blogging, but it is really hard for me to stay away. I’m always wanting to share with all of you and look forward to writing about what I’m cooking up for my family.
Before we left I made this yummy batch of Summer Fresh Spaghetti for the family. This recipe is really very versatile on what you can add to the dish. You could use yellow squash, broccoli, asparagus, or even green beans. Whatever is fresh at your local market. You could also grill your veggies before adding it to the spaghetti to give it a different flavor. I love grilled asparagus and zucchini this time of year. What would you like to add to some summer spaghetti? Is there a summer vegetable that you look forward to having each summer?
- 12 oz package dry spaghetti
- 1/4 cup extra virgin olive oil
- 5 cloves garlic, minced
- 1 teaspoon red pepper flakes (more or less depending on the amount of heat you like)
- 2 cups quartered zucchini or squash
- 2 cups red or yellow cherry tomatoes, halved or quartered
- 1/4 cup shredded Parmesan cheese
- dash of basil or parsley flakes for garnish
- Cook spaghetti for 9-10 minutes in a pot of boiling salted water.
- While the spaghetti is cooking heat the garlic and red pepper flakes in olive oil until the garlic begins to soften. Be sure not to brown the garlic.
- Add your zucchini and tomatoes to the olive oil, garlic, and red pepper flakes and cook until the zucchini is cooked through.
- Add the cooked spaghetti to the vegetables and top with Parmesan cheese and basil or parsley flakes.