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
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.
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By Himerelda
Scituate, MA
on August 10, 2010
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This recipe really was just ok, the vegetables don't crisp/carmelize in that short amount of time in th oven and also 1/4 olive oil was too much. I think the onions would have been better as large pieces. Dish was still ok, I made it with some fresh steamed broccoli on the side. Overall tasty idea for leftover squashes.
By Chef #351098
Lincoln, NE
on June 27, 2010
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Pretty easy to put together. I cooked the squash mixture much longer than 15 min, more like 35-40 min. At first I accidentally had my oven at 350, but then bumped it up to 450 (which I think is a good temp to get some browning of the veggies, instead of the suggested 400. I did some shaved/chuck of Parmesan, instead of grating it all down, so it wouldn't get lost in the pasta. I put some lemon juice on the veggies and in the olive oil mixture for basting the shrimp. Also, I used bow tie pasta, instead of spaghetti.
By lisaantorino_12...
Point Pleasant, 70
on May 06, 2010
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This recipe is amazing yet so simple! I substituted whole wheat rigatoni and cherry tomatoes. Also, I roasted the veggies for 10 minutes without the tomatoes, THEN added the tomatoes, and then roasted all of them for another 10 minutes. They were so sweet caramelized! YUMMY!
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