Zucchini Squash Pasta with Balsamic Roasted Tomatoes
This is a great way to make sure you’re getting all your veggies in! Zoodles have been popular now for a while as a healthier option to traditional pasta. The addition of balsamic roasted tomatoes brings this noodle dish to the next level. Take the few extra minutes necessary to roast the tomatoes. You’ll be glad you did!
- 1 large zucchini
- 1 Large yellow squash
- 3 cups cherry tomatoes
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon garlic, minced
- 1 pinch red pepper flakes
- Olive oil
- Parsley for garnish, if desired
Preheat the oven to 325 degrees F.
Place tomatoes on a sheet pan and drizzle with olive oil (about 1 tsp), balsamic vinegar, salt (1/4 tsp), and pepper (1/8 tsp). Toss to coat and place in the oven.
Bake tomatoes for about 20 minutes, or until they are tender and splitting open.
While the tomatoes are in the oven prepare the “spaghetti.”
Using a zoodle maker, make your zoodles from the squash and zucchini. If you don’t have a zoodle maker, slice the squash and zucchini into 1/8 inch thick strips.
Heat a large pan over medium heat and add 1 teaspoon of olive oil. Then add zucchini and squash strips. Season with salt (1/4 tsp), pepper (1/8 tsp), garlic, and a pinch of red pepper flakes.
Cook on medium heat for about 15 minutes until zucchini and squash are tender.
In a large bowl, mix together the zucchini and squash mixture with the tomatoes.
Serve and garnish with chopped parsley, if desired.
Make sure to drain the water from the zucchini and squash after cooking and before plating it.
If you’d like to add cheese, a Parmegiano-Reggiano mix is divine!