Summer Vegetable Spaghetti.

I adore a pretty pasta dish. They make me so darn happy! Those noodles, those veggies…it’s home-cooked goodness with a noodle twist. I “accidentally” bought a few too many pounds of zucchini this week and realized I was running out of time to slip it into my kid’s food before we go out of town. So I ran my computer’s battery empty looking for yummy zucchini recipes that weren’t covered in Parmesan and was sorely disappointed. There are some out there, yes, but my child will most definitely not eat “zucchini ribbon salad with white wine vinaigrette.” I would truly love that salad, but I would go hoarse trying to get my son to eat it, so I took a few tips from a handful of semi-promising recipes and went to work. The roasted veggies, as usual, give this dish tremendous flavor, and the medley of colors remind me why summer is the best season of the year. Don’t be limited by this recipe: use what you have to make this dish your own. Go to town! It’s veggies with a side of pasta!

 

12 oz thin whole grain spaghetti

4 medium zucchini

3 carrots

1 medium red onion

3 roma tomatoes, chopped

4 cloves garlic, peeled and minced

4 tbsp olive oil, divided

Sea salt and freshly ground black pepper

 

Cook pasta according to package directions, being sure to generously salt the pasta water. Drain and set aside. Slice 2 zucchinis in half lengthwise and brush with olive oil on both sides; season with salt and pepper and place, cut-sides down, on a broiling pan. Cut the onion into 8 wedges and brush with olive oil; season with salt and pepper and place on the broiling pan with the zucchini. Broil for 6 minutes on each side or until nicely browned and tender. Remove from broiler and allow to cool. In the meantime, shred remaining zucchini and the carrots. In a large pot or wok (you could use your spaghetti pot if your spaghetti is cooling elsewhere), heat 2 tbsp olive oil over medium heat. Add garlic and a pinch of salt and stir for 1 minute. Add shredded zucchini, carrot, and another pinch of salt, and increase the heat to medium-high. Cook, stirring frequently, for 4 minutes, or until vegetables start to sweat. Add tomatoes and another pinch of salt; heat thoroughly. While that is cooking, slice the roasted zucchini at an angle. Chop roasted onions. Add both roasted vegetables to the pan with the tomatoes and stir to combine. Toss in pasta and remaining olive oil. Stir to coat pasta with vegetables; adjust seasoning as needed. Serve hot or cold.

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