This weeks winner is Spaghetti and we wanted to make sure you had ample time to review the recipe and gather the necessary ingredients…class will be the same time as always tomorrow 9am PST, 12pm EST…see you there!

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SPAGHETTI WITH SUMMER SQUASH AND TOMATOES
Recipe Courtesy Tyler Florence

Yield: 4 servings
Time: 45 minutes

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

1/4 cup extra-virgin olive oil

freshly ground black pepper

1 pound spaghetti

1 cup 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.

Pre heat 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.

Your 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 π cup of the pasta cooking water