Spaghetti with Summer Vegetables

This weeks Food Network Chef’s Challenge hosted by I Blame my mother is Tyler Florence.  I just love his show he has a wonderful take on his recipes and plus he’s just so darn cute.  Gotta love that.

I choose his Spaghetti with Summer Squash and tomatoes, because it looked easy and uses summer squashes which I have an abundance of fresh from the garden.  I also used some banana peppers since I had them.

I was a bit leery how this recipe would turn out, since it has no sauce just roasted veggies and spaghetti  but I was very surprised at how great this dish was, the roasting of the veggies adds such a depth of flavor, no sauce is needed.  This recipe will be used many times over with whatever we pick from the garden.  Yum!

Ingredients: 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 (I used basil), 1/4 cup extra-virgin olive oil, Kosher Salt, Freshly ground black pepper, 1 pound spaghetti

Preheat oven to 400 degrees.

Slice the zucchini and yellow squash.

Toss into a large bowl with the tomatoes

chopped garlic

onion

basil

and banana pepper (optional)  I just used this because I had some fresh from the garden.

Add them all to the large bowl with 1/4 cup of olive oil

Sprinkle liberally with Kosher salt, I probably used 1 tsp

and pepper.

Mix well.

Then spread out on a large baking dish and place in the oven to bake for 15-20 minutes.

Meanwhile salt a large pot of water and set to boil.

Once boiling add the spaghetti.

I also simply grilled some shrimp with salt and pepper 2-3 minutes.

DT thinks everything better with shrimp.  But you could most certainly skip this step.

Once the veggies have roasted to perfection.

Toss them in your serving bowl.

along with 1/2 cup of the cooking water from the pasta.

add in the drained pasta, toss well.

and serve with a few shrimp on top.

Print This RecipeSpaghetti with Summer Squash and Tomatoes

Recipe courtesy Tyler Florence

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 (I used basil)

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 15 to 20 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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