Spaghetti With Summer Squash And Tomatoes
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
48
Spice
63
Sweetness
55
Sourness
41
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil450 g
SpaghettiDirections:
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