Summer Squash PastaJuly 14, 2009 at 9:07 am | Posted in Cookbooks, Dinner, Entertainment | 9 Comments
This is my new favorite delicious mass feeding summer recipe! I had my college girlfriends over last Wednesday and in addition to some Trader Joe’s truffle flatbread and the tomato watermelon gazpacho, we feasted on this dish!
So this recipe is the other one I pulled from Tyler’s Ultimate cookbook for my impromptu dinner party hosted for the occasion of Erica’s one day trip to MD! This is quite a tasty way to bring some fresh and bright squash flavors into your diet. And the arugula and roasted tomatoes were nice texture and flashy flavor contrasts!
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
handful arugula leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound angel hair
1 cup freshly shaved parmesan cheese
Bring a large pot of salted water to a boil over high heat for the pasta.
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 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.
The pasta water should be boiling by now. Add the pasta and stir to separate the strands. Cook for 3 to 4 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. Top with arugula lots of parmesan!