Sunday, June 24, 2012
Lightly roasted Summer veggies, drizzled with olive oil, sprinkled with copious amounts of fresh Parmesan, and tossed in spaghetti. Quite possibly one of the easiest pasta dishes you'll ever make! Enjoy!
1/2 Lb uncooked spaghetti
2 large zucchinis
2 large summer squash
1 pint grape tomatoes
1/4 cup extra virgin olive oil, plus 2 Tbs
2 garlic cloves, minced
freshly cracked black pepper, to taste
kosher salt, to taste
Italian herbs such as basil, oregano, and flat leaf parsley (fresh or dried) to taste
1/4 to 1/2 cup freshly grated Parmesan cheese
Prepare spaghetti according to package directions, rinse and set aside; reserving 1/2 cup of the pasta water.
Slice your zucchinis and squash in half lengthwise and then quarter them. Place in a large mixing bowl with tomatoes. Toss with about 2 Tbs extra virgin olive oil, cracked black pepper, and kosher salt. I roast my veggies by placing the zucchinis and squash, fleshy side down, on the griddle insert of my stove top. Or you can roast them on a cookie sheet in the oven at 400 degrees. Let them cook for about 5 minutes or until they start to brown. Then flip them over and let the skin side cook for a few more minutes. I cook my tomatoes along side of them just until the skins start to tear; about 3 to 5 minutes. Tomatoes will be ready before other veggies; remove them with tongs and set them aside in a small dish. Place roasted zucchini and squash on a cutting board; roughly chop them into pieces.
Heat the other 1/4 cup of olive oil in a wok or non-stick skillet. Add minced garlic and cook just until fragrant, about a minute or two. Add spaghetti and 1/2 cup of pasta water. (I use my tongs to combine the garlic with the noodles.) Add all of the roasted veggies tossing to combine. Season with Italian herbs of choice, mixing well. Sprinkle generously with freshly grated Parm. Toss once again with tongs to combine. Serve immediately.
LESLIE'S NOTES: This is one of those dishes I have been making for years. It is not an exact dish. By this I mean: Feel free to use less olive oil if you like. You want MORE Parmesan? Go for it! If I have fresh herbs I tend to go with those first. If not, dried herbs are fine. The veggies are also nice when cooked on your outside grill.
Being that it's a simple dish, I always use the highest quality ingredients I can find. Good olive oil is a must! I always and only use California Olive Ranch Extra Virgin. I also like to grate my own Parm by chopping the block in to cubes and placing it in my food processor. You'll never buy the stuff in the green can again!