Corcoran Street Kitchen: Spicy Whole Wheat Spaghetti with Early Summer Veggies

Mark made dinner and it was scrumptious. This is not abnormal. Almost everything that Mark makes is very good. Problem is, I hardly ever share the kitchen with him, so he almost never gets the chance to cook. Not that he's complaining. Even so, when he takes to the kitchen no one leaves hungry. Tonight he made pasta with veggies. He did a few very innovative things to make what should be a boring, healthy meal into something special (and still healthy). Whole wheat pasta doesn't work for everything. It needs some spice or a pop of freshness to balance the hearty pasta. This is a great summer meal and a good way to get your whole meal in one bowl (no need for side dishes). Also, you won't miss the meat in this meal. The whole wheat pasta is so filing and the squash and zucchini are so tasty that you'll be full, happy, and healthy after dinner. Then you can treat yourself to dessert!

Spicy Whole Wheat Spaghetti with Early Summer Veggies
Ingredients:
1/2 box whole spaghetti
red pepper flakes
1 small yellow squash
1 small zucchini
1/2 medium onion
1 clove garlic
1/2 cup white wine
1/2 cup arugula
olive oil
salt and pepper
Parmesan cheese

1. Boil salted water and cook the pasta according to your package instructions.
2. Chop the onion, squash, and zucchini into bite-sized pieces. Coarsely chop the garlic and wash and dry the arugula.

3. Heat 2 Tbs. olive oil over medium heat in a large frying pan. Add 1/4 tsp. (or to taste) red pepper flakes to the oil and cook for 1 minute. This will permeate the oil and the whole dish with a great, subtle heat.
4. Add the onions, garlic, squash and zucchini to the hot, peppery oil. Sprinkle with salt and pepper and cook for 10 minutes.
5. Add white wine and arugula and 1/2 cup water from the pasta. Cook down for another 5 minutes.