Fresh Vegetable Spaghetti

• 8 ounces, weight Spaghetti (angel Hair Works, Too)
• 1 cup Fresh Tomatoes, Diced Into 1/2 Inch Size (use Different Colored Tomatoes For An Extra Kick!)
• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 1 dash Balsamic Vinegar, to taste
• 2 Tablespoons Chopped Fresh Basil
• 2 Tablespoons Chopped Fresh Parsley
• 1 pinch Red Pepper Flakes, to taste
• 2 pinches Salt To Taste
• 1 whole Small Garlic Clove
• 4 ounces, weight Zucchini, Yellow Squash, Spaghetti Squash, Or Whatever You Have On Hand
• 4 ounces, weight Fresh Baby Spinach, Stems Removed
• 1 pinch Fresh Ground Pepper, to taste
• 3 Tablespoons Toasted Pine Nuts (optional)

1. 1.
2. Place tomatoes, 1 tablespoon of the olive oil, a splash of balsamic vinegar, basil, parsley, and pepper flakes in a medium-sized bowl and stir to combine.
3. Season with salt to taste, and let sit at room temperature for at least one hour.
4. 2.
5. Cook pasta according to directions on package.
6. 3.
7. While pasta cooks, heat the remaining 1 tablespoon of olive oil in a skillet over medium-low heat.
8. Add the squash and garlic and stir for about 3 minutes.
9. Add the spinach and saute for an additional 2 to 3 minutes, until the spinach begins to wilt and the squash is just getting tender.
10. 4.
11. Drain pasta and transfer to a large bowl.
12. Add the tomato mixture and the squash and spinach mixture to the pasta.
13. Toss to combine.
14. 5.
15. Season with additional salt and pepper, if needed.
16. Sprinkle the toasted pine nuts on top.
17. Serve warm.

works, fresh tomatoes, olive oil, balsamic vinegar, fresh basil, parsley, red pepper, salt, garlic, weight zucchini, fresh ground pepper

Taken from tastykitchen.com/recipes/main-courses/fresh-vegetable-spaghetti/ (may not work)