Rigatoni with Summer Squash and Tomatoes

Squashing it! A light, simple & delicious meal. The moment I saw this pasta summer squash dish by Tyler Florence on the Food Network, it was instantly added to my ‘try it’ list. 

Does anyone else enjoy the aroma of garlic & onions cooking (or sauteing)? It smells so good! Summer squash, cherry tomatoes, garlic, onion, red pepper flakes & oregano tossed in EVOO.  Enjoy! : )

#pastabilities #summersquash

Ingredients: 1 medium zucchini, sliced in thin rounds – 1 medium yellow squash, sliced into thin rounds – 1 pint cherry tomatoes – 1 bulb fennel – 1/2 onion, finely chopped – 4 cloves garlic, chopped – 2 tablespoons fresh oregano – 1/2 cup extra virgin olive oil – 1/2 teaspoon red pepper flakes – 1 pound spaghetti or pasta you choose – Splash of lemon – Grated parmesan cheese if desired


Preheat the oven 450 degrees. Bring a large pot of salted water to a boil. Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch of salt & pepper, give it a good toss. Dump that onto 2 baking sheets and spread it out. Roast until the squash and other vegetables begin to caramelize, 15-20 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm. The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8-10 minutes, then drain. Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. 


Published by AimsToCook

Mom. Cook. Self taught baker. Secretary. Farmhouse style décor & Rae Dunn. Foodie. Craft beer enthusiast. Follow me @aimsherway_

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