¼ cup olive oil
3 cloves garlic, sliced
12 oz spaghetti, ( I used spinach spaghetti) broken in half
3 cups reduced-sodium chicken broth
1 medium zucchini, ends trimmed, sliced, and cut into matchsticks
1 medium yellow summer squash, ends trimmed, sliced, and cut into matchsticks
8 oz Small fresh mozzarella cheese balls (pearls)
2 cups cherry tomatoes, halved
1 large onion, finely chopped
1 cup chopped fresh basil leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes



Heat 2 tablespoons of the oil in a deep 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 12 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat and transfer the spaghetti to an oiled baking dish.


To the skillet
Add remaining olive oil and heat. Add squash, tomatoes, onion, basil, red pepper flakes, salt, and pepper. Cook for 10 minutes or until the vegetables are soft and tender.


Pour the sauce over the spaghetti in the baking dish. Sprinkle the mozzarella balls over the spaghetti.
Bake in a 350°F oven for 10 minutes. Serve in pasta bowls with crusty Italian bread.