{Recipes} Summer Pasta

My garden is currently out.of.control and producing crazy amounts of vegetables. With that being said, most of my meals have consisted of our garden veggies over the last few weeks. This little recipe is one of my old favorites -- it's a light, sauceless pasta meal stocked with your favorite summer veggies.

**Recipe by Tyler Florence of the Food Network

Ingredients ::
~ 1 zucchini, thinly sliced
~ 1 eggplant, thinly sliced
~ 1 pepper, cut in strips
~ 1 pint cherry tomatoes
***You can use whatever veggies you like in this dish***
~ 1/2 onion, finely chopped
~ 1 garlic clover, chopped
~ 1 tbsp oregano
~ 1/2 cup EVOO
~ S & P
~ 1 lb spaghetti
~ Arugula leaves, a handful {I subbed fresh basil for arugula b/c I didn't have any on hand}
~ 3/4 cup grated Parmesan cheese {plus more for serving at the table}

Directions ::
1. Boil a pot of salted water for spaghetti & preheat oven to 400 degrees.
2. Combine veggies, garlic and oregano in a bowl. Add oil, sprinkle with S & P, and toss.
3. Place vegetable mixture on a baking sheet and roast for 15-20 minutes or until veggies are carmelized. Scrape into a large bowl and cover to keep warm.
4. Cook pasta 8-9 minutes {until al dente}.
5. Reserve 1/4 cup of pasta water and stir it into the bowl of vegetables.
6. Add pasta, arugula, cheese and more pepper to bowl; toss and serve.

ENJOY!


I served this meal with crusty bread. TIP :: I love a slice of good bread with a pasta meal so when I buy a fresh loaf, I quarter it. One quarter is sliced and served with my meal. The other three quarters are separately wrapped in foil and frozen for the next time I serve a pasta meal or one that pairs well with bread. It keeps us from wasting the other half or more that goes uneaten, prevents us from going overboard on the carbs, and it's just nice to not have to run to the store every time my craving for bread strikes!