Spaghetti with Summer Squash and Tomatoes Recipe

Name: Spaghetti with Summer Squash and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
Bring a large pot of salted water to a boil over high heat for the spaghetti.
2
Preheat the oven to 400 degrees F.
3
Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl.
4
Add the olive oil, sprinkle with salt and pepper, and give it all a good toss.
5
Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized.
6
Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
7
The pasta water should be boiling by now.
8
Add the spaghetti and stir to separate the strands.
9
Cook for 8 to 9 minutes, until al dente.
10
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.
11
Add the pasta water if needed.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Kosher salt, 1 zucchini, sliced into thin rounds, 1 summer squash, sliced into thin rounds, 1 pint cherry tomatoes, and more.

Yes, Spaghetti with Summer Squash and Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti with Summer Squash and Tomatoes

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