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Spaghetti With Summer Squash And Tomatoes

5 faves
Nutrition per serving    (USDA % daily values)
CAL
582
FAT
72%
CHOL
50%
SOD
25%

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Ingredients for 4 servings

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

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

Preparation

1.

Bring a large pot of salted water to a boil over high heat for the spaghetti.

2.

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.

3.

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.

4.

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.

5.

To finish, scoop out about π cup of the pasta cooking water

View instructions at
Tyler Florence

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