Summer Squash and Tomato Whole Wheat Pasta

Summer Squash

Summer Squash in the Warehouse


Ingredients

Kosher salt (for pasta water)
1 zucchini, sliced into thin discs
1 summer squash, sliced into thin discs
1 pint cherry tomatoes
1/2 onion, finely chopped
2 garlic cloves, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound whole wheat pasta
Parmigiano-Reggiano cheese for sprinkling

Directions
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over high heat for the pasta.

In a large bowl combine the onion, garlic, oregano, tomatoes, summer squash and zucchini.  Add the quarter cup of extra-virgin olive oil, sprinkle the vegetables with salt and pepper, and thoroughly mix all ingredients until evenly coated .

Onto a baking sheet spread the vegetable mixture into an even layer and roast for 10 – 12 minutes,  or until the squash is tender and caramelized. Remove the baking sheet from the oven and scrape the vegetables into a large pasta bowl and cover to keep warm.

Add the pasta to your large pot of salted water, which should now be boiling.  Cook the pasta for 8 – 9 minutes, until it is al dente or there is a slight resistance in the center when the pasta is chewed.

Drain the pasta, reserving about 1/4 cup of the pasta cooking water for later.  Toss pasta gently with the roasted vegetables. Add the pasta water if needed. Sprinkle with Parmigiano-Reggiano cheese if desired.

Enjoy!

Recipe adapted from Tyler Florence

Watermelon Gazpacho

Ingredients
1 large tomato, pureed
1/2 serrano chile
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese

Directions

This entire recipe can be made in your blender!
1) Puree the tomatoes, serrano chile, and half of the cubed watermelon in the blender together.
2) Pulse in the red wine vinegar and olive oil.
3) Add the minced red onion, cucumber and dill and pulse together.
4) Season to taste with salt and pepper.
5) Puree until smooth.
6) Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon cubes.
7) Enjoy!

Adapted from Tyler Florence

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