Roasted Squash with Pasta

Where is all the squash? Normally this time of year you can't run into someone without them offering up zucchini from their garden. Usually neighbors and co-workers are so overrun with summer squash they can’t bare it... and I always look forward to this overabundance.

I love the roasted flavors of squash so much I've been buying it to satisfy my cravings. Oh well... The following recipe is my latest creation. It's easy and yummy! I think you'll like it. Try it and let me know what you think.


Roasted Vegetables
1 large ripe tomato cored and sliced
2 lbs. zucchini and yellow summer squash, sliced
2 garlic cloves, minced
olive oil
salt and pepper

Preheat the oven to 425 degrees. Place the sliced squash in a large bowl and pour a little oil over the squash. Using your hands, toss the squash to coat with the oil. Lay the squash out on a sheet pan. Lay the tomatoes on the sheet pan and pour just  a little oil over the  tops of the tomatoes. Sprinkle the veggies with garlic, salt and pepper. Roast in the oven for 25 minutes.

Sauce:
2 Tablespoons olive oil
2 Tablespoons Earth Balance
1 clove of garlic, minced
1 shallot, diced
1 sprig fresh oregano
1 sprig fresh thyme
salt and pepper to taste
roasted vegetables and juices from the pan
one package of whole grain linguine

As the vegetables roast, boil the noodles as directed on the package. For the sauce, heat a large saute pan. Add the olive oil and Earth Balance warming until blended. Add the garlic, shallot, thyme and oregano to the pan. Saute until the shallot becomes translucent, about 5 minutes over medium low heat. Remove the sprigs of fresh herbs. Once the vegetables are done, add them to the saute pan with all the juices stirring until combined. Drain the pasta reserving some pasta water and add  the pasta to the saute pan mixing well. If the sauce needs more liquid, add enough pasta water or olive oil to achieve the desired consistency. Serve!