This recipe came about while I was trying to avoid turning on the oven or having to cook over a hot stove during the latest hot spell here on the East Coast. It is a quick and simple-yet-filling meal, perfectly light for late Spring or summer dinners. It can be served warm, room-temperature, or cold, though I like room-temperature best as it seems to bring out the flavors of the lemon and thyme better. This recipe can be enjoyed at any time of the day!
- Preparation Time: 15 min.
- Cook Time: 10 min.
- Cuisine: Italian, American
- 1 large or 2 small zucchini, julienned
- 1 lb. snow peas, julienned on the diagonal
- 12 oz. whole wheat spaghetti
- 2 cups grape tomatoes, halved
- 2 cloves garlic, minced
- 6 sprigs fresh thyme
- 2 Tbs olive oil, divided
- Juice of 1 lemon
- Salt and pepper, to taste
- Freshly grated parmesan cheese, optional
- Fresh basil leaves, torn, optional
1Cook spaghetti noodles as instructed on package, cooking until al dente. Drain.
2Julienne the zucchini and snow pea pods, and halve the grape (or cherry) tomatoes.
3Heat olive oil on medium-low heat in a skillet or frying pan. Add the vegetables, garlic, thyme, and salt and pepper.
4Cook vegetables until soft but not mushy, about 5 minutes.
5Remove from heat.
6Add the pasta to the cooked vegetables, the rest of the olive oil, and the lemon juice.
7Toss and serve, topped with freshly grated parmesan and fresh basil.