Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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pasta with roasted summer squash

It seems as if every summer, there is always an abundance of fresh zucchini and squash to cook with, especially when my neighbors share some from their gardens. What I love about this recipe is that it’s easy to prepare and keeps the flavor of the fresh vegetables simple by roasting them, which gives this pasta dish a really nice, depth of flavor.

1/2 medium zucchini, diced
1/2 medium summer squash, diced
3 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
3 ounces spaghetti
1 tablespoon roughly chopped fresh basil
1 tablespoon roughly chopped flat-leaf parsley
2 tablespoons freshly grated Parmigiano-Reggiano

1. Preheat oven to 425°F. Place zucchini and squash on a baking sheet and toss with 1 tablespoon oil. Season with salt and pepper. Bake for 30-35 minutes, turning once halfway through, until lightly golden brown. Set aside.
2. Meanwhile, bring a pot of water to boil and add salt. Add pasta and cook about 7-10 minutes, until al dente. When pasta is done, drain and transfer to a medium bowl. Drizzle with remaining oil and add roasted zucchini and squash, basil and parsley. Toss to combine. Transfer to a serving bowl and top with Parmigiano-Reggiano. Serve warm.

Serves 1.

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