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:
- Preheat oven to 400F.
- 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.
- Meantime, cook 2 servings of whole wheat spaghetti following package instructions.
- Remove roasted summer veggies from oven once done. Set aside.
- 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.
- Add minced garlic and marjarom. Cook for a minute or until fragrant.
- Throw in cooked whole wheat pasta and remove saute pan from heat. Stir to coat pasta.
- 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.