Growing up I was not much of a veggie fan. My family is full of typical, Midwestern Germans–real meat and potato folk. Obviously, in trying to get healthier, I’ve been attempting to work more veg into the old diet. And I’ve discovered that I actually do like quite a few.
To wit, my friend Emily over at Living Longfellow makes this pasta dish that has me falling in love with summer squash and zucchini. It may be a pasta, but the lightness of this dish, and the fact that it can be eaten hot or at room-temperature, is so perfect for the season–it truly is summer on a plate.
On one of the first truly nice, summery days of the year, Emily had me over to her house and cooked this deliciousness for me. While the zucchini and squash roasted away, we sat on her deck in the sunshine, reading travel magazines, chatting, and enjoying a little bubbly along with my fave Whole Foods guac and chips.
There’s no real recipe for this dish, but the ingredients and directions are listed below. To make the sauce, you really just combine everything to your personal taste.
Spaghetti with Zucchini and Summer Squash
1/2 box whole wheat spaghetti
1 summer squash
salt and pepper
reduced-sodium soy sauce
sugar (honey or agave would also work)
salt and pepper
- Slice zucchini and summer squash and toss on a baking sheet with olive oil, salt, and pepper. Roast at 375° for 15-20 minutes, flipping once.
- Add pasta to a pot of boiling salted water and cook until al dente (8-9 minutes).
- Meanwhile, combine the first five ingredients for the sauce in a small bowl and whisk in olive oil. Adjust quantities to taste and set aside.
- Top cooked pasta with roasted veggies and spoon on sauce.
- Try not to lick the plate when you’re done. Dare you.