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Spaghetti with Zucchini and Tomatoes Recipe

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This recipe for Spaghetti with Zucchini and Tomatoes is from Eating with the Scotts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium zucchini, sliced into thin rounds
1 medium yellow squash, sliced into thin rounds
1-1.5 pint cherry tomatoes
1 onion sliced
4 cloves of garlic, minced
2 tbsp oregano
1/2 cup olive oil
1/2 tsp red pepper flakes
Salt and pepper to taste
1 pound spaghetti
Juice of 1 lemon
Grated parmesan cheese, for topping
Directions:
Directions:
1. Preheat oven to 450°. Bring a large pot of water to a boil.
2. Combine the zucchini, squash, onions, tomatoes, garlic, and oregano in a large bowl. Add the olive oil, red pepper flakes, and a pinch of salt and pepper and give it a good toss. Dump the mixture onto 2 baking sheets and spread it out evenly. Roast until the vegetables begin to carmelize, 15 to 25 minutes.
3. The pasta water should be boiling by now. Add the spaghetti and cook 8 to 9 minutes, then drain.
4. Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Garnish with parmesan, if desired.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
* Add fresh corn if desired

 

 

 

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