Fresh Tomato Zucchini Pasta

I had some zucchini and tomatoes to use up from a trip to Aldis earlier in the week. It’s a little early for the Great Zucchini Invasion, that scary time of year when people who grow too much zucchini attempt to share it with the rest of the world, (ie) the ones who don't grow zucchini. Now you'll be ready when the zucchini growers start stalking you. Take whatever they try to give you, bring it directly home and make this awesome recipe! I sauted the zucchini and tomatoes with garlic and served it over pasta, always a winning combination. Didn't have fresh basil. I didn't grow any this year and I really miss it. I think I would have liked the sauce to be a little juicier but the flavor was fabulous and I'll definitely make it again.

FRESH TOMATO ZUCCHINI PASTA
4 tbsp. olive oil
4 cloves garlic, minced
2 large zucchini, sliced
8 Roma tomatoes, remove skin and seeds, slice into wedges
1 cup sliced mushrooms
1/2 cup fresh basil (or use 1/2 tsp. dried basil)
1/2 tsp. pepper
1/2 tsp. red pepper flakes
salt to taste
1 box whole wheat spaghetti
Parmesan cheese

In skillet, saute garlic and zucchini in olive oil until tender. Add sliced mushrooms and cook. Add tomatoes and cook about 5 more minutes, or until they wilt. Add basil and seasoning. Prepare spaghetti as directed on box. Place pasta on plate and top with vegetables and cheese. Serve with crusty bread and fresh melon.