3 Reviews

I had one of those giant zucchini that are so common this time of year and didn't want to make zucchini bread. I came across this recipe while looking for something else to do with it. Since it was huge, I shredded it instead of slicing it, and I used regular tomatoes instead of cherry tomatoes. Other than that, I made it pretty much as written. It was quick, easy, and tastes like summer. I'll definitely make this again. Thanks for posting!

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JeriBinNC July 20, 2011

I was going thru my recipe box and realized I'd forgotten to review this recipe. Ozzygirl, this recipe is great. I made it as written, but instead of using pasta, I used spaghetti squash. What a great way to get so many vegetables in one bowl. I'll be making this again today but since it's December and the tomatoes aren't summer great, I'm going to try roasing them first. Thanks again for a first rate recipe.

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jerseygirl1952 December 11, 2011

DH and I made this pasta for lunch today. It was a great, tasty way to use up excess cherry tomatoes and zucchini from our garden. I used 1 lb of spaghetti and this seemed proportionate to the veggies. I added a liberal amount of salt and pepper and parmesan reggiano to the final product. We would make this again if we have zucchini and tomatoes in abundance. Thanks!

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Dr. Jenny August 23, 2009
Spaghetti Aglio-Oglio With Zucchini, Tomato & Basil