Rating: 4 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3

Spaghetti, strands of string cheese, and squash noodles get the freshest tomato topping in this perfect summer dish.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat. Add garlic and stir for 1 minute. Add pasta, tossing to combine. Add broth. Heat, uncovered, over medium heat for 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat and set aside to cool for 10 minutes. Transfer to a serving dish. Meanwhile, use a spiral vegetable slicer to cut zucchini and yellow squash into long strands. Snip strands into shorter lengths, if desired. Add to spaghetti. Set aside to cool completely. Pull cheese into thin strands; chill until ready to serve.

  • In a small bowl toss together tomatoes, onion, parsley, salt, pepper, remaining oil, and vinegar. Add cheese to spaghetti mixture. Top with tomato mixture and walnuts.

Toasted Walnuts

Toss together the walnuts, 1 teaspoon olive oil and 1/4 teaspoon of the salt in a shallow baking pan. Bake in a 350°F oven for 5 minutes until toasted; set walnuts aside.

Nutrition Facts

335 calories; fat 19g; cholesterol 9mg; saturated fat 4g; carbohydrates 33g; mono fat 9g; poly fat 4g; insoluble fiber 2g; sugars 5g; protein 12g; vitamin a 1296.7IU; vitamin c 25.3mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 110.3mcg; sodium 443mg; potassium 400mg; calcium 157mg; iron 2.2mg.