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Summer Pasta with Burst Tomatoes, Zucchini, and Arugula

Kristin Marr
  • 60 minutes
  • Serves 4

INGREDIENTS

1/2

chopped zucchini

1

packed cup Arugula

1 lb

Cherry tomatoes

1/3 cup

Chiffonade or torn fresh basil, leaves

8

Garlic cloves, medium

1 tsp

Oregano, dried

1

Shallot, medium

8 oz

Spaghetti noodles

1/4 tsp

Black pepper

1/4 tsp

Red pepper flakes

1/2 tsp

Salt

2 tbsp

Olive oil, extra virgin

1 tbsp

Butter

1/2 cup

Parmesan cheese, grated

1/2 cup

Reserved pasta water