Zucchini & Squash Pasta with Balsamic Roasted Tomaotes

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   Preheat the oven to 325 F.

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   2.

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   Place tomatoes on a rimmed sheet pan and drizzle with half of the olive oil, balsamic vinegar, and a dash of salt and pepper.

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   Toss to coat and place in the oven.

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   3.

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   Bake tomatoes for about 20 minutes, or until they are tender and splitting open.

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   4.

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   While the tomatoes are in the oven prepare the spaghetti.

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    5.

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    Using a mandolin, slice the zucchini and squash (lengthwise) about 1/8 inch thick.

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    If you do not have a mandolin use a sharp knife and cut them as close to 1/8 inch as you can.

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    6.

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    Once you have all your slices, stack a few of them up at a time and cut them into thin strips with a large, sharp knife.

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    7.

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    Heat a large pan over medium heat and add the remaining half of the olive oil.

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    Then add zucchini and squash strips.

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    Season with a dash of salt and pepper, the garlic, and a pinch of red pepper flakes.

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    8.

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    Cook on medium heat for about 15 minutes until zucchini and squash are tender.

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    9.

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    In a large bowl, mix together the zucchini and squash mixture with the tomatoes.

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    10.

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    Serve and garnish with chopped parsley, if desired.

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    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.