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.
Spaghetti 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.
I am happy to list this post @