I was at my local farmer’s market this week and pledged to get there more often. Stalls were abound with fresh-harvested lettuces and micro-greens, many just picked that morning. Pints of organic strawberries, fresh baked breads, cheeses, and local artisans selling their wares from soaps to flowering plants to music were among the other delights. After all the much-encouraged sampling, I was almost too full to pick up lunch. Almost. Until I hit the Calcutta Kitchens stall, where I sampled the coriander coconut simmer sauce, fresh makhani simmer sauce and spiced chickpeas. You might think Indian food is too heavy for summer but these sauces were light, garden-fresh and perfectly spiced. I came away with a pint of the spiced chickpeas and upon devouring them with some nice crusty bread was soon wishing I’d stocked up on more.
So I was inspired to cook something garden-fresh of my own later at home. I’d picked up a bundle of summer squashes earlier in the week and decided they’d make the perfect summertime pasta. This recipe couldn’t be simpler – slice up a bunch of zucchini and yellow squash, add some sweet vidaila onion and halve some cherry tomatoes. Tomato peak season is coming but they’re not quite there yet so I opted for the cherries, which are generally good year-round. Toss in some fresh herbs – I used what I have growing in my herb garden – rosemary and parsley – but any combination of fresh herbs will do great. Mince up a bunch of garlic and toss around with a nice healthy glug of olive oil and you’ll have garden-freshness roasted up in no time. This was absolutely delicious over pasta, but for the low carb-ers out there, skip the pasta, halve the recipe, and use the roasted summer veggies as a topping for grilled fish or chicken. Serve with a nice pinot grigio or sauvignon blanc and solstice or not summer has arrived.
roasted summer squash and cherry tomato pasta
- 3 medium zucchini
- 3 medium yellow squash
- 3 pints cherry tomatoes
- 1 Vidalia onion, sliced
- 5 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp pepper
- 3 Tbs minced fresh herbs (thyme, rosemary, parsley, oregano or any combination)
- 1/3 cup olive oil
- 1 lb angel hair, linguine or spaghetti
- 1/3 cup freshly grated pecorino romano
1.Preheat oven to 400. Halve cherry tomatoes and put into a large bowl. Thinly slice (about 1/4″ thick) zucchini and squash and add to tomatoes in bowl. Add onion, minced garlic, salt, pepper, olive oil and herbs. Toss to coat. Turn mixture out divided between 2 baking sheets. Roast for 30-40 minutes, rotating pans and tossing vegetables halfway through. Vegetables are done when caramelized and tender and tomatoes have collapsed. Taste for seasonings and adjust if needed.
2. Meanwhile, bring a large pot of water to a boil. When it comes to a boil add a generous 2 Tbs salt. When water returns to a rolling boil drop pasta and cook according to package directions, tasting 1-2 minutes before package cooking time is up. Reserve 1 cup pasta cooking water and drain pasta when just al dente. Add pasta to large serving bowl and pour 1/2 cup reserved pasta water over to loosen. Add roasted vegetables, any juices from baking sheets and cheese, and toss to combine. Add remaining pasta water for a thinner consistency if desired.