This recipe is made extra special with Cherry Tomatoes, Basil, Parsley, and Oregano from the farm garden wall.
- 1 pound spaghetti
- 1 ½ pounds zucchini and other summer squash, cut into 1/2- inch thick pieces
- 1 cup cherry tomatoes
- ½ large onion
- Kosher salt and black pepper
- 4 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- ½ teaspoon red-pepper flakes
- ½ cup grated Pecorino or grated Parmesan cheese, plus more for serving
- 1 ½ cups roughly chopped herbs: basil, Italian parsley, and oregano
- Flaky salt, for serving (optional)
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil.
- Add pasta and cook until it is just under al dente, 1 minute less than the package directions.
- Drain, reserving 1 cup of the pasta cooking water.
- Meanwhile, prepare the zucchini or other squash.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the onions.
- Saute till barley translucent and add the squash in one layer and cook undisturbed until it begins to turn golden brown, about 3 minutes.
- Season chunks with salt, pepper, and herbs. Flip and cook for 2 to 3 minutes more.
- Add tomatoes in batches to the center of the pan to soften then remove.
- Add the pasta to the skillet, and toss to combine.
- Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky.
- If needed, add an additional ¼ cup of pasta water or more to loosen.
- Season with flaky salt, if desired.
- Adapted from Colu Henry’s Lemony Pasta with Zucchini & Fresh Herbs