Recipe courtesy of Tyler Florence

Spaghetti with Summer Squash and Tomatoes

Name: Spaghetti with Summer Squash and Tomatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: italian
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

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

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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.