Ingredients

The following ingredients have 4 Servings
  • 1 pound dry pasta (small shells preferred)
  • 3/4 pound zucchini (diced )
  • 3/4 pound yellow squash (diced)
  • 1 cup cherry tomatoes
  • 2 cloves garlic (peeled)
  • 1/2 teaspoon sea salt
  • 1/3 cup olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup capers (rinsed)
  • fresh grated Parmesan cheese

Instruction

  • Bring a large pot of salted water to a boil. Preheat the oven to 450.
  • Place the squash and tomatoes on a baking sheet and toss with a drizzle of olive oil, salt and pepper. Roast for 10-15 minutes.
  • While the vegetables are roasting, cook the pasta per package directions.
  • Make a garlic salt past by mincing the garlic with the salt, by pressing on it with the flat side of your knife. Scoop into a large bowl.
  • Add the oil, pepper flakes and capers to the bowl.
  • When the pasta is done, drain it and add to the bowl.
  • When the vegetables are finished scrape them into the bowl.
  • Toss everything together, taste and adjust the salt and pepper.
  • Serve with the fresh grated Parmesan cheese and some fresh ground black pepper.