Spaghetti with Summer Squash and Tomatoes

• 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

1. Bring a large pot of salted water to a boil over high heat for the spaghetti.
2. Preheat the oven to 400 degrees F.
3. Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl.
4. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss.
5. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized.
6. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
7. The pasta water should be boiling by now.
8. Add the spaghetti and stir to separate the strands.
9. Cook for 8 to 9 minutes, until al dente.
10. To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp.
11. Add the pasta water if needed.

kosher salt, zucchini, summer, tomatoes, onion, garlic, oregano, extravirgin olive oil, freshly ground black pepper, spaghetti

Taken from www.foodnetwork.com/recipes/tyler-florence/spaghetti-with-summer-squash-and-tomatoes-recipe.html (may not work)