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Ingredients

• Servings or 8 side dish servings
• 2 cups grape tomatoes
• 1 medium yellow squash, cut in half lengthwise, then sliced 1/2-inch thick
• 8 ounces whole-wheat or whole-grain spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3 tablespoons capers, rinsed and well drained on paper towels
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons grated lemon zest
• 3 tablespoons fresh squeezed lemon juice
• 3 cups arugula
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon coarsely ground pepper

Description

From The Idaho Statesman: Arugula Adds Nutrient-density To This Squash And Tomato Spaghetti. Arugula, Squash And Tomato Spaghetti Features The Slightly Astringent Italian Green With Summer Squash And Grape Tomatoes Over Whole-wheat Spa

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