Spaghetti With Summer Squash and Tomatoes ..... Enjoy your bounty of fresh vegetables.

Spaghetti With Summer Squash and Tomatoes

Eat healthy and enjoy the fresh vegetables with too short of season.

Ingredients:

1 zucchini, thinly sliced

1 Summer squash, thinly sliced

1 pint cherry tomatoes

1/2 onion, finely chopped

1 garlic clove, chopped

1 Tablespoon chopped fresh oregano

1/2 cup extra-virgin olive oil

Freshly Ground pepper

1 pound spaghetti

Handful of arugula leaves

3/4 cup freshly ground Parmesan cheese, plus more for serving at the table

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Directions:

Bring a 6 quart pot of water to a boil for spaghetti. Preheat oven to 400 degrees. Combine zucchini, summer squash, tomatoes, onion, garlic, and oregano in a bowl. Add oil and sprinkle with salt and pepper; toss. Place mixture on a baking sheet and roast 10 to 12 minutes, until squash is caramelized. Scape into a large bowl; cover to keep warm. Cook pasta 8 to 9 minutes, until al dente (still a bit firm). Reserve 1/4 cup of pasta water and stir it into bowl of vegetables. Add pasta water and stir it into bowl of vegetables. Add pasta, arugula (salad green with a slightly peppery taste), cheese and more pepper to bowl; toss and serve. 20 minutes and serves 4