For a complete meal, serve this dish with a tossed green salad and crusty whole wheat rolls or bread sticks.
6 oz. thin spaghetti or vermicelli
2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, minced
2 small zucchini and/or yellow summer squash, coarsely chopped (2 1/2 cups)
1 (14.5-oz.) can Italian-seasoned diced tomatoes
1 (8-oz.) can tomato sauce
1/4 cup sliced pitted Kalamata olives
1/4 teaspoon crushed red pepper
1/4 cup plus 2 tablespoons chopped fresh basil, divided
1/4 cup (1 oz.) freshly grated Romano or Parmesan cheese
1. Cook spaghetti in large pot of boiling water according to package directions; drain.
2. Meanwhile, heat oil in large skillet over medium heat until hot. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 1 minute. Add squash; cook 2 minutes, stirring occasionally. Add tomatoes, tomato sauce, olives and crushed red pepper; bring to a simmer. Reduce heat to medium-low; simmer 10 minutes or until squash is tender and sauce is slightly thickened. Remove from heat; stir in 1/4 cup of the basil.
3. Serve sauce over spaghetti; top with cheese and remaining 2 tablespoons basil.
4 (1 3/4-cup) servings
PER SERVING: 290 calories, 6.5 g total fat (2 g saturated fat), 11 g protein, 49.5 g carbohydrate, 5 mg cholesterol, 830 mg sodium, 6.5 g fiber