Simply the BEST Summer Spaghetti!

If you have a garden you can grow most of these ingredients and have the best fresh summer meal ever!

First pick of the year!

Spaghetti with Summer Squash and Tomatoes!

Things you need:

Kosher Salt

1 zucchini, sliced into thin rounds

1 summer squash, sliced into thin rounds

1 pint cherry tomatoes

1 onion, finely chopped

3 garlic cloves, finely chopped

1 tsp chopped oregano

1/4 C EVOO

S &P

1 LBS Spaghetti

Arugula leaves

3/4 Parmigiana-Reggiano cheese

1.  Bring large pot of salted water to a boil.

2.  Preheat oven to 400 Degrees

3.  Combine zucchini, squash, tomatoes, onion, garlic and oregano in a large bowl.  Add EVOO S&P to taste and toss.

4.  Empty onto a baking sheet and roast for 10-15 min, until squash is tender and caramelized.

5.  Empty into a large pasta bowl and cover to keep warm

6.  Add spaghetti to water and cook until al dente

7.  Add 1/4 C spaghetti water to the veggies.

8.  Drain the spaghetti and add noodles to the veggies

9.  Add arugula and Parm and plenty of black pepper and toss.

10.  Add salt as desired and serve!