Spaghetti with Summer Squash and Tomatoes

Name: Spaghetti with Summer Squash and Tomatoes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 1 pint cherry tomatoes; 1 garlic clove, chopped; 4 servings Kosher salt; 59 milliliters extra-virgin olive oil; 1 onion, finely chopped; 1 Tbsp chopped fresh oregano leaves; 454 grams spaghetti; 1 summer squash, sliced into thin rounds; 1 zucchini, sliced into thin rounds

Spaghetti with Summer Squash and Tomatoes might be just the main course you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 588 calories, 17g of protein, and 16g of fat. A mixture of summer squash, oregano leaves, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

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

Ingredients you will need

Spaghetti

Water

Equipment you will use

Pot

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl.

Ingredients you will need

Tomato

Oregano

Garlic

Onion

Equipment you will use

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.

Ingredients you will need

Salt And Pepper