Week 24, Recipe 1: Spaghetti with Summer Squash and Tomatoes

Recipe courtesy of Tyler Florence
  • Kosher salt
  • 1 zucchini, sliced into thin rounds
  • 1 summer squash, sliced into thin rounds
  • 1 pint cherry tomatoes
  • 1/2 onion, finely chopped
  • 1 garlic clove, chopped
  • 1 tablespoon chopped fresh oregano leaves
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 pound spaghetti
Bring a large pot of salted water to a boil over high heat for the spaghetti.
Preheat the oven to 400 degrees F.

Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables. Add the pasta water if needed.

 Results: Delicious! I used watercress in lieu of arugula per his suggestion because it looked better.  Really, really tasty.  I used 2 huge garlic cloves b/c we love garlic in this house!