Summer Squash Pomodoro

• 3/4 pound thin whole-wheat spaghetti
• 1 can diced tomatoes
• 1 yellow summer squash
• 7-8 fresh basil leaves
• 1/2 cup fresh oregano leaves, chopped
• 1 small onion
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon red wine vinegar
• sea salt, fresh ground black pepper, red pepper flakes to taste
• organic parmesan cheese, to taste

1. Set a large pot of salted water to boil.
2. While waiting for it to boil, dice the yellow squash into small pieces. (Note that although I used yellow, any variety will do). Salt and pepper it lightly, and set aside.
3. Mince onion and garlic.
4. Heat olive oil on high in a large wok, and when it is hot, add onion/garlic and saute for approximately 2 minutes.
5. Add spaghetti to boiling pot of water. Add squash to wok and saute until soft, approximately 7 minutes.
6. Once squash is soft, add the canned tomatoes (use fresh tomatoes for added health, but remember to add a sweetener to balance their acidity).
7. Then, add the fresh basil and oregano, then the vinegar and some red pepper flakes. Cook for another 2 minutes.
8. Drain the spaghetti, drizzle with olive oil and dish it out onto plates. Top with the mixture from the wok and some parmesan cheese, and serve hot.

thin, tomatoes, basil, fresh oregano, onion, garlic, olive oil, red wine vinegar, salt, parmesan cheese

Taken from food52.com/recipes/5379-summer-squash-pomodoro (may not work)