Spaghetti with Summer Squash and Tomatoes

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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.

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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.

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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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The tomatoes came out great (and I just used regular tomatoes but my squash didn't carmelize, so maybe that would have made a difference. It's a nice, easy dish but nothing special.

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I love how simple and colorful this dish is. The tomatoes pop open in the oven, so you get this wonderful tomato flavor in addition to the oil and aromatics for the pasta. The whole dish just tastes fresh and light. The only problem I had was getting caramelization on my vegetables; but I think my old unreliable oven is to blame for that, not the recipe. Even without the browning, however, the veggies tasted great.

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This is divine. I didn't have spaghetti and so used rotini, but otherwise stuck to the recipe 100%. Easy, delicious AND any leftovers taste great the next day as a cold pasta and vegetable dish. This one is a keeper!