I love making this recipe as a last minute weeknight throw-together. It cooks fast, is low in fat, and is very light. For my vegetarian friends who are shaking their heads while reading this, substitute vegetable stock for the chicken stock.
Recipe of the day: Quick Spaghetti with Sauteed Zucchini in Broth
1 tbsp Olive oil
1/2 small onion, sautéed
Ground black pepper for seasoning
1 bag frozen yellow and green squash1/2 small onion, sautéed
Ground black pepper for seasoning
1 can chicken stock
1/2 lb spaghetti
Boil spaghetti according to directions. Meanwhile, sauté onion and frozen/fresh squash in olive oil until softened and season liberally with pepper.
Add chicken stock and stir to make a thin sauce.
...and sprinkle with parmesan cheese.
Serve hot. Enjoy with extra cheese and toasted Italian bread.
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