- 1 box gluten-free whole grain spaghetti
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, chopped
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 14 ounces canned tomatoes
- 1/2 cup water
- 1/2 cup parmesan cheese, grated
Bring a large pot of water to a boil. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow in color. Cook spaghetti 1 minute less than recommended cook time on package. Meanwhile, add zucchini and yellow squash to the skillet and sauté for 3-4 minutes. Add tomatoes and ½ cup water.
Drain whole grain spaghetti and add to the skillet. Toss with the sauce. Let pasta continue to cook in the skillet for 1 minute. Turn off heat and top with cheese before serving.