Spaghetti, Summer Squash, and Tomatoes
Serves: 4 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. This is a simple, fresh summer pasta that can be whipped together in no time. It's all vegetables too, so it's very healthy and light on the stomach.
- 1 zucchini, sliced thinly into rounds
- 1 yellow squash, sliced thinly into rounds
- 1 pint of cherry tomatoes
- ½ onion, chopped
- 1 garlic clove, minced
- 1 tbsp fresh oregano
- ¼ cup extra virgin olive oil
- 1 lb spaghetti
- 1 cup arugula leaves (optional - adds peppery flavor)
- ¾ cup grated Parmesan cheese
- Bring a large pot of water to boil and add 1 tbsp of salt.
- Pre-heat the oven to 400 degrees. In a large bowl, add zucchini, squash, tomatoes, garlic, onion, oregano and olive oil. Toss to combine.
- Pour the mixture onto a baking sheet and roast until soft and slightly browned (approx 10-12 minutes). Transfer to a bowl and cover with foil.
- Cook the spaghetti according to directions on the box.
- When the spaghetti is almost finished, scoop out about ¼ cup of pasta liquid and pour onto the vegetables. Drain the rest of the pasta, then add the pasta to the veggies.
- Add the arugula and cheese. Add pepper to taste.