Spaghetti with Summer Squash and Tomatoes (Tyler Florence) Recipe
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Directions:
- Bring a large pot of salted water to a boil over high heat for the spaghetti.
- Preheat the oven to 400 degrees F.
- Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
- The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
- To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 573.94 Kcal (2403 kJ) | ||
| Calories from fat | 153.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.09g | 26% | |
|---|---|---|---|
| Sodium | 11.77mg | 0% | |
| Potassium | 474.69mg | 10% | |
| Total Carbs | 90.1g | 30% | |
| Sugars | 6.22g | 25% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 15.82g | 32% | |
| Vitamin C | 12.6mg | 21% | |
| Iron | 3.7mg | 21% | |
| Calcium | 48.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 260.1 Kcal (1089 kJ) | ||
| Calories from fat | 69.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 26% | |
|---|---|---|---|
| Sodium | 5.33mg | 0% | |
| Potassium | 215.12mg | 10% | |
| Total Carbs | 40.83g | 30% | |
| Sugars | 2.82g | 25% | |
| Dietary Fiber | 2.17g | 19% | |
| Protein | 7.17g | 32% | |
| Vitamin C | 5.7mg | 21% | |
| Iron | 1.7mg | 21% | |
| Calcium | 21.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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