Pasta with Summer Squash and Cherry Tomatoes

Ingredients:

Kosher salt
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
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound pasta (we used gemelli)

Preperation:

1. Bring a large pot of salted water to a boil over high heat for the spaghetti.
2. Preheat the oven to 400 degrees F.
3. Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl.
4. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss.
5. 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.
6. The pasta water should be boiling by now. Add the pasta and salt and stir to. Cook for 8 to 9 minutes, until al dente.
7. Scoop pasta and vegetables onto a plate and serve.

Nutrition - Serving size 1 (recipe makes 4 servings)

Calories - 480, Fat - 6g, Sodium - 6mg, Carbs - 94g, Fiber - 6g, Protein - 14g

Taste and Our Opinion

We both had different ideas for how to make this more appealing for us. I added a little bit of a tomato and basil tomato sauce to mine making it more pasta sauce like, while Ward added lemon juice and basil to make his even more flavorful. Both were incredibly tasty and we will definitely try it again! Next time we might try a cream sauce with rosemary, but we will have to see if we are still trying to stay healthy!