Spaghetti with Summer Squash and Tomatoes

Do you think we are healthier in the summer? It feels like it doesn't it? The abundance of fruit and veggies that we eat, being outside more, moving more. It just all has to add up.

I really love my CSA (remind me of this in the fall when I complaining about the abundance of eggplants). The fresh, organic vegetables especially for me every Monday. Well, not just for me, but partly for me, and that counts for something. So, there I was, sitting with my summer squash and my summer tomatoes and Tyler's Ultimate: Brilliant Simple Food to Make Any Timeand the rest, as they say, is history.

Tyler's Spaghetti with Summer Squash and Tomatoes was perfect. It was light and summery and lends itself to just about any veggies that you have. I made a few subs: all zucchini, watercress for the arugula, and regular tomatoes for the cherry.

Spaghetti with Summer Squash and Tomatoes
Serves 4

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
Handful of arugula leaves
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Bring a large pot of salted water to a boil over high heat for the spaghetti.

Preheat the oven to 400 degrees F. Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, and add that to the bowl with the veggies to keep them juicy. Drain the spaghetti and dump it into the bowl. Add the arugula and the Parmigiano and plenty of black pepper and toss. Taste for salt and serve with more Parmigiano.

This will be my entry for this week's Tyler Florence Fridays.