Ingredients

6 oz. thin spaghetti, cooked according to package directions
1/2 pound broccoli
2 Tbsp. olive oil
2 garlic cloves, peeled and crushed
1/2 pound young zucchini, washed and thinly sliced, or other seasonal vegetables
1/2 pound mushrooms, sliced
1-1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. black pepper, coarse grind
2 Tbsp. water
2 Tbsp. parmesan cheese, grated
chopped tomatoes, garnish topping (optional)

Cooking Instructions

While spaghetti is cooking, wash broccoli and cook it in a small amount of boiling water until crisp but tender. Heat 1 Tbls. olive oil in a large skillet. Sauté garlic 3 minutes. Add zucchini; cook until slightly browned. Add mushrooms; cook until tender. Drain broccoli, slice into bite-sized pieces and add to zucchini and mushrooms. Stir in seasonings. When spaghetti is “al dente,” stop cooking by pouring cold water into pot; drain spaghetti. Return to pot, stir in 2 Tbls. water, remaining 1 Tbls. olive oil, parmesan cheese, and vegetable mixture. Cover and reheat over low heat.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)