3 tablespoons olive oil, divided
1 medium zucchini, cut into 3/4-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 ear of corn
3/4 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 tablespoon dried basil, divided
1 package (14-1/2 ounces) uncooked spaghetti
1/2 cup shredded Parmesan cheese
1 - In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook and stir until tender. Remove from pan.
2 - In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, corn, salt, and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
3 - Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.
Recipe from Taste of Home