Ingredients
- 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
- 1 cup arugula leaves
- 3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Grilled Shrimp, recipe follows
Directions
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 and Grilled Shrimp. Add the pasta water if needed.
Grilled Shrimp:
- 2 large cloves of garlic, chopped
- 1/2 cup extra-virgin olive oil
- 16 large head-on Jumbo shrimp in the shell, shells split down the back
- Kosher salt and freshly ground black pepper
Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.
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Read all 5 reviews
By ameri5qa
Colorado Springs
on May 14, 2013
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oh my yum!!! this is a 10* recipe (I didn't even use arugula and I don't have grill so I pan seared the shrimp. I am sooo in love with it! my 18month old loved it so much I am short on zucchini in leftovers:D it's super easy, super healthy and it's such a great dinner for my family who eats after 8pm because we are always waiting for my hubby with dinner. it's a big hit and it's a keeper. I roasted veggies 8 mins longer because of little one but it still came out super yummy and still crunchy. way-to-go Tyler!!!!!
By alejandrina51
on November 24, 2012
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Is like you eat in a 5 stars restaurant it was deliciosa
By heavenpennies
Boulder, CO
on July 20, 2010
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This was very to make and came out wonderful. I used whole wheat couscous instead of pasta and pan seared the shrimp in olive oil flavored with garlic instead of grilled it. It all worked out fine and was super tasty.
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