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
1/4 cup extra-virgin olive oil
freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Bring a large pot of salted water to a boil over high heat for the spaghetti.
Pre heat 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 10 to 12 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.
Your 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 π cup of the pasta cooking water