Summer Zucchini Pasta Recipe: How to Make It

Ingredients

• 1 package (16 ounces) pappardelle or tagliatelle pasta
• 1/4 cup olive oil
• 2 small zucchini, cut into thin ribbons
• 2 small yellow summer squash, cut into thin ribbons
• 4 garlic cloves, thinly sliced
• 2 cans (14-1/2 ounces each) diced tomatoes with roasted garlic, undrained
• 1/3 cup loosely packed basil leaves, torn
• 1 tablespoon coarsely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes