Whole Wheat Spaghetti with Late-Summer Vegetables
Whole wheat spaghetti
four cloves garlic, minced
2 cups sun-gold or cherry tomatoes
2 small summer squashed sliced in rounds, then quartered
15 (or so) green beans, ends trimmed and cut into thirds
salt and pepper to taste
In a large pot, boil water for pasta. Add about 1/2 package of whole wheat pasta and cook until al dente. Reserve some of the cooking water when draining.
In a saucepan, heat a few tablespoons of olive oil over medium heat. Add the garlic and green beans and sautee a few minutes. Add the squash and cook a few minutes more. Add a few glugs of the reserved pasta water to pan, add the tomatoes. Add the basil, salt and pepper and a bit more water to make the whole mix a bit saucy. Cover and let cook a few minutes. Add the tomatoes and cook until they are slightly wilted.
In a bowl, toss the pasta with the vegetables. Add a little more salt and pepper to taste. Serve hot, with lots of parmesan cheese.