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Roasted Summer Squash & Mushroom Spaghetti

Ingredients:

For roasting

  • 5 to 6 round yellow summer squash, chopped
  • 8 to 10 white mushrooms, sliced
  • 2 tbsp extra virgin olive oil
  • 1/2 tbsp fresh marjoram
  • 1/2 lemon, juice & zested
  • 1/2 tsp chili powder
  • 1/2 tsp salt & black pepper

For spaghetti (2 servings)

  • Freshly cooked whole wheat spaghetti
  • 1 heaping tbsp extra virgin olive oil
  • 1 shallot, finely sliced
  • 1/2 tbsp minced garlic
  • 1/2 tsp fresh marjoram

Directions:

  1. Preheat oven to 400F.
  2. In a large non-reactive bowl, add all roasting ingredients. Toss to coat every nook and cranny. Spread veggies on a baking sheet and roast for 20 minutes.
  3. Meantime, cook 2 servings of whole wheat spaghetti following package instructions.
  4. Remove roasted summer veggies from oven once done. Set aside.
  5. Heat a medium non-stick saute pan to medium. Once the pan is heated, add 1 heaping tbsp extra virgin olive oil and sliced shallot. Cook for 2 minutes or until fragrant. Avoid browning.
  6. Add minced garlic and marjarom. Cook for a minute or until fragrant.
  7. Throw in cooked whole wheat pasta and remove saute pan from heat. Stir to coat pasta.
  8. Add roasted vegetables and stir to combine. Serve spaghetti hot or room temperature.

 

My apologies for a somber and short blog post. It’s hard to gather thoughts while mourning for the loss of a loved one.

Thoughts to ponder:

Live your life like there is no tomorrow.
Live each moment like the next won’t follow.
With this attitude no matter what may go wrong,
I assure you that you’ll stay strong.
 
author: Unknown.