Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables

Name: Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps canola or other neutral-flavored oil; 118 milliliters extra virgin olive oil; 1 clove garlic, minced; 2 Tbsps minced Italian parsley; 6 plum (Roma) tomatoes, stem ends removed, halved lengthwise and seeded; 2 servings Salt and freshly ground black pepper; 227 grams dry spaghetti or other pasta; 2 servings Salted water for boiling; 2 teaspoons white sugar; 1 small yellow squash, cut on the bias in 1/3-inch slices; 1 small zucchini, cut on the bias in 1/3-inch slices

Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables might be just the main course you are searching for. Watching your figure? This vegan recipe has 1076 calories, 17g of protein, and 70g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have sugar, zucchini, garlic, and a few other ingredients on hand, you can make it. To use up the white sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Preheat oven to 250°F.

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Oven

Pour half of the extra virgin olive oil into a large glass or ceramic baking dish.

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Extra Virgin Olive Oil

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Baking Pan

Place tomatoes in dish cut side up.

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Tomato

Pour remaining oil over tomatoes. Season with salt and pepper and sprinkle with sugar.

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Salt And Pepper

Tomato

Sugar

Cooking Oil

Bake 1 hour. Using tongs, turn tomatoes over.

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Tomato

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Oven

Tongs

Bake 1 hour longer. Turn tomatoes over again.

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Tomato

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Oven

Bake until deep red and very tender, 15-45 minutes longer, depending on ripeness of tomatoes.

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Tomato

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Oven

Transfer tomatoes and 1/4 cup of the oil to a large bowl, reserving the remaining oil for another use.

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Tomato

Cooking Oil

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Bowl

Sprinkle garlic and parsley over tomatoes and let steep until tomatoes are room temperature. (Can be done and refrigerated up to five days ahead. Bring up to room temperature before using.)

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Tomato

Parsley

Garlic

While the tomatoes are resting at room temperature, place yellow and green squash slices in a large mixing bowl.

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Tomato

Squash

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Mixing Bowl

Add canola oil, salt, and freshly ground black pepper, and toss to coat.

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Ground Black Pepper

Canola Oil

Salt

Heat a large saute or grill pan over medium heat until hot but not smoking. Working in batches, arrange squash slices in pan in a single layer and cook for two minutes on each side or until well-browned.

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Squash

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Grill Pan

Frying Pan

Remove and transfer to the bowl containing the tomatoes, coating the slices in oil. Repeat with remaining squash.

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Tomato

Squash

Cooking Oil

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Bowl

Bring a large pot of salted water to the boil and cook pasta until al dente.

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Pasta

Water

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Pot

Drain and immediately toss with tomato, squash and olive oil mixture. If it seems a little dry, add some of the reserved oil until pasta is uniformly glossy.

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Olive Oil

Squash

Tomato

Pasta

Cooking Oil

Serve hot or cooled to room temperature.