Gluten-free Pasta

Ingredients

• 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

Directions

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.