Rigatoni with Summer Squash and Tomatoes

Squashing it! A light, simple & delicious meal. The moment I saw this pasta summer squash dish by Tyler Florence on the Food Network, it was instantly added to my ‘try it’ list. 

Does anyone else enjoy the aroma of garlic & onions cooking (or sauteing)? It smells so good! Summer squash, cherry tomatoes, garlic, onion, red pepper flakes & oregano tossed in EVOO.  Enjoy! : )

#pastabilities #summersquash

Ingredients: 1 medium zucchini, sliced in thin rounds – 1 medium yellow squash, sliced into thin rounds – 1 pint cherry tomatoes – 1 bulb fennel – 1/2 onion, finely chopped – 4 cloves garlic, chopped – 2 tablespoons fresh oregano – 1/2 cup extra virgin olive oil – 1/2 teaspoon red pepper flakes – 1 pound spaghetti or pasta you choose – Splash of lemon – Grated parmesan cheese if desired


Preheat the oven 450 degrees. Bring a large pot of salted water to a boil. Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch of salt & pepper, give it a good toss. Dump that onto 2 baking sheets and spread it out. Roast until the squash and other vegetables begin to caramelize, 15-20 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm. The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8-10 minutes, then drain. Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. 



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