Spaghetti With Tomatoes And Grilled Summer Squash - cooking recipe

Ingredients

16 oz spaghetti
2 None small zucchini, sliced
2 None small yellow squash, sliced
1 tbsp basil olive oil
1 cup chicken broth
1 clove garlic, minced
1 tsp Tuscan seasoning, like McCormick
2 None large tomatoes, chopped
1 tbsp chopped fresh basil
1 tbsp chopped fresh thyme

Preparation

Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup cooking liquid.
Meanwhile, preheat grill. Brush zucchini and squash with basil olive oil and season. Grill for 4 mins, turning once.
In a large skillet, combine pasta water, chicken broth, garlic and Tuscan seasoning. Bring to a boil then simmer for 3 mins, or until reduced by 1/2. Add pasta, tomatoes, squash and herbs. Toss to coat. Serve warm or at room temperature.