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
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.
Recipe adapted from Tyler Florence