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Cooking 101
Roasting veggies while the pasta cooks is an easy way to get tons of flavor into your dish. That and our romesco, of course. The veggies get soft and creamy while they roast, creating a simple and flavorful sauce once mixed with the hot pasta. This recipe is super easy and perfect for a weeknight, clean out the fridge type of dinner.
Chef Tip: Give your veggies some space on the sheet tray so the edges can get caramelized.
3 medium yellow squash, quartered, then sliced ¼-inch wide wedges
2 medium zucchini, quartered, then sliced into ¼-inch wide wedges
1-pint (2 cups) cherry tomatoes
Olive oil
Salt
1 pound of fresh mozzarella, torn into bite-sized pieces
1 pound spaghetti
Red pepper flakes
Bread crumbs (optional)
Preheat oven to 425 and line a large, rimmed baking sheet with parchment paper for easy cleanup. Toss the cherry tomatoes and zucchini and squash with a glug of olive oil. Sprinkle with salt and then arrange in a single layer on a baking sheet. Roast for about 30 minutes, until the cherry tomatoes have burst
Meanwhile, bring a large pot of water to boil, salt, and cook the spaghetti according to package directions. Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the pasta and return it to the pot
While the pasta is hot, add a glug of olive oil, ½ pouch of the Romesco, and ¼ cup of the reserved pasta cooking water and gently toss the pasta until the ingredients are evenly mixed together and the pasta is coated in a light sauce (add more reserved cooking water if the pasta seems dry)
Add the tomatoes and zucchini to the pot along with all of the tomato juices. Gently toss once again to combine. Add in cheese. Serve topped with red pepper flakes (and breadcrumbs)!
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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