Thin Spaghetti with Zucchini, Grape Tomatoes and Spring Onion

Thin Spaghetti with Zucchini, Grape Tomatoes and Spring Onion

Toss spaghetti with in-season farmer’s market stars: tomatoes and zucchini.

1 box thin spaghetti
4 tablespoons extra virgin olive oil, divided
2 medium zucchini, sliced half moon
1 pint grape tomatoes, halved
1 bunch spring onions, sliced
½ cup Parmigiano cheese, grated
salt and black pepper to taste

1. Place a pot of water to boil
2. Meanwhile in a skillet sauté zucchini with half olive oil over high heat until slightly brown and thoroughly cooked
3. Add tomatoes, season with salt and pepper and cook one more minute
4. Meanwhile cook pasta according to directions
5. Drain and toss with veggies
6. Stir in green onions, remaining olive oil and Parmigiano before serving

Photo Credit: Lorenzo Boni

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