Summer Zucchini And Grilled Chicken Spaghetti With Leeks and Fire Roasted Tomatoes

Drats, here I am up way too late again.

Couldn’t resist watching my tivo’d Bachelor “Where are they now” which was mostly old footage, don’t they know faithful Bachelor fans will catch stuff like that?!!

Still entertaining though, I was so mad, my DVR cut off the end where Brad was watching Deanna and Jesse on the show.

anyone tell me what happened, it cut off while he was eating his sandwich! Never thought I’d see him on the show again.

Ok, enough of that.

Here is a very healthful, full of great flavor, farmer’s market spaghetti I put together for dinner a couple nights ago.

I love all the fresh veggis and very light sauce.

It’s really good and quick to get on the dinner table.

If you think your kids might have an issue with the veggis in this dish, spoon their spaghetti into bowls and cut it up into little tiny pieces with kitchen scissors so they have to eat it with a spoon.

I do this with my boys pasta all the time and they don’t even realize they are eating veggis!

Do check out my sister in law’s cute shabby chic

Ladybug Lane

boutique if you are in the market for some fun new decorations, she’s adorable and is so creative!

Here’s to a great week and some good cooking!

Next up is those incredible stuffed brownies that had my family in a feud because I didn’t make enough!

Summer Zucchini And Grilled Chicken Spaghetti With Leeks and Fire Roasted Tomatoes

whole wheat Barilla thin spaghetti noodles

extra virgin olive oil

large zucchini, diced, about 3 Cups

finely diced onion

finely diced leeks (you can substitute onion, if desired)

kosher salt

fresh garlic, minced

grilled chicken breast, about 2 medium breasts

Muir Glen Fire Roasted Tomatoes

fresh basil leaves, stacked, rolled and thinly sliced into ribbons (chiffonade)

kosher salt

garlic salt

black pepper

extra virgin olive oil