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Spaghetti, Summer Squash and Tomatoes

Spaghetti, Summer Squash, and Tomatoes
Prep time: 
Cook time: 
Total time: 
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
  1. Bring a large pot of water to boil and add 1 tbsp of salt.
  2. Pre-heat the oven to 400 degrees. In a large bowl, add zucchini, squash, tomatoes, garlic, onion, oregano and olive oil. Toss to combine.
  3. 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.
  4. Cook the spaghetti according to directions on the box.
  5. 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.
  6. Add the arugula and cheese. Add pepper to taste.