Ingredients
1 package (16 ounces) pappardelle or tagliatelle pasta1/4 cup olive oil2 small zucchini, cut into thin ribbons2 small yellow summer squash, cut into thin ribbons4 garlic cloves, thinly sliced2 cans (14-1/2 ounces each) diced tomatoes with roasted garlic, undrained1/3 cup loosely packed basil leaves, torn1 tablespoon coarsely chopped fresh rosemary1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes
Preparation
Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.
