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Tomato and Zucchini Squash Pasta

This recipe may be easily doubled. Serve the pasta with freshly grated Parmesan cheese, not cheese in a carton.

INGREDIENTS

6 ounces (half a box) of spaghetti with extra fiber
1 1/2 cups chopped Roma tomatoes (more if you wish)
2 tablespoons olive oil
2 small zucchini, shredded
1 clove garlic, minced
1 teaspoon lemon pepper
1 teaspoon salt (may be omitted)
2 tablespoons capers
1/2 cup pasta water (approximate)
1/2 cup fresh basil leaves, torn

METHOD

Cook the spaghetti according to package directions. While it is cooking, prepare the vegetable sauce. Chop the tomatoes and transfer to a bowl. Shred the zucchini and set aside. Pour olive oil into a large skillet. Add the tomatoes, zucchini, seasonings, and capers. Take a half cup of water out of the pasta pot. Drain the pasta and add to vegetables in skillet. Moisten with pasta water and cook over medium heat for 1-2 minutes. Sprinkle basil leaves over pasta and toss well. Serve immediately with freshly grated Parmesan cheese. Makes 4 generous servings.