Quick and Easy Pasta dinner: Spaghetti with Fresh Tomato Sauce

Inspired by yet another Jacques Pepin recipe, this complete dish only takes as long as it takes you to boil pasta. We made this recipe last Friday - so we adapted his recipe with any ingredients left in our fridge. Basically we make a raw sauce and let the hot pasta cook it a bit.

Chef Pepin used anchovies and fresh peas in his version - we opted to go vegetarian and added zucchini and yellow squash. Feel free to add more vegetables and cheese to your liking - after all, we just used what we had on hand!

Ingredients:
1/2 package whole wheat spaghetti
1 heirloom tomato, diced
2 cloves garlic, diced
1/4 Spanish onion, chopped
3 mushrooms, sliced
1/4 zucchini, diced
1/4 yellow squash, diced
1/2 cup Parmesan cheese
hot pepper flakes, to taste
salt, to taste
pepper, to taste
olive oil

Directions:
Boil water for pasta.
Combine all of the other ingredients together into a mixing bowl.
Cook the spaghetti.
Microwave the bowl of vegetables for 2 minutes or less. Alternatively, warm the vegetable mix on the stove top. (This is to warm the mix so the pasta still remains hot).
Add the pasta, and some pasta water, to the bowl and mix together.
That's it! We'd love to know if you've made this dish and how it turned out!