Ingredients

• 1 package whole wheat or fiber-enriched spaghetti
• 2 tablespoons olive oil
• 2 tablespoons fresh or dried oregano, or 2 bay leaves
• 3 garlic cloves, smashed
• 1 onion, finely chopped
• 8-10 yellow tomatoes, chopped
• 1 zucchini, thinly sliced
• 1/4 cup grape tomatoes, any color, halved
• 1/4 cup reserved pasta water

Directions

1. Prepare pasta according to package directions, reserving 1/4 cup of pasta water for later use.
2. Heat oil in a saucepan on medium-low. Cook oregano, garlic, and onion on medium heat until soft, approximately 3 minutes.
3. Add tomatoes and cook for 8-10 minutes, stirring often. Use a fork to mash tomatoes to preferred texture. If desired, puree sauce in a blender.
4. In a separate pan, sauté zucchini with grape tomatoes for 5 minutes.
5. Toss pasta with zucchini-grape tomato mixture, sauce, and pasta water.
6. Handy Hint: Salted pasta water and al dente noodles make for a restaurant-quality dish. Don’t overlook these simple steps. Plus, adding pasta water helps sauce bind to spaghetti.

Nutrition Information