What better way to wind down the summer season than with a plate of spaghetti, Farmer’s Market tomatoes, fennel and zucchini and my homegrown basil? Just says “summer”. Most of the veggies are roasted but I chose to use fresh tomatoes, peeled and seeded to add at the end with the fresh basil. I added more color with my mini edible marigolds – “Lemon Star”. These pretty flowers have a citrusy scent!
The flowers provide a nice “pop” of color!
No flowers…
Topped with lots of fresh tomatoes, basil and Parmesan…
A katydid loves my marigolds too!
Spaghetti with Michigan Tomatoes, Fennel and Zucchini
- zucchini, sliced into rounds
- yellow summer squash, sliced into rounds
- 1 fennel bulb; trimmed, cored and sliced
- white or red onion, sliced
- garlic powder – couple of shakes
- 1 tsp. dried oregano
- 1/2 cup EVOO – may need more or less
- 1/2 tsp. red pepper flakes to taste
- freshly ground pepper to taste
- Kosher salt to taste
- 12 oz. angel hair pasta (cooked 4-5 minutes and drained) or a pasta of your choice
- juice of 1 lemon
- fresh tomatoes; peeled, seeded and chopped
- fresh basil chiffonade to taste
- Parmesan cheese, grated to garnish
- edible flowers to garnish (I used Lemon Star Marigolds)
Preheat the oven to 450 degrees.
Combine the zucchini, yellow squash, fennel, onion, garlic powder and oregano in a large bowl. Add the olive oil, red pepper flakes (to taste) and a pinch of salt and pepper; toss. All of the ingredients are done “to taste”.
Spread out on baking sheet(s) and roast for about 15-25 minutes. The time depends on how you like your veggies cooked, how thick your veggies are and of course the temperature of your oven. Remove and place in a bowl, cover and keep warm.
Cook the pasta according to package directions. Angel hair is quick and only takes 4-5 minutes; drain. I always save some of the pasta water just in case I need to make any adjustments to the recipe.
Toss the pasta with the veggie mixture; squeeze lemon juice over the top and toss together. Add the fresh tomatoes and basil. Sprinkle with Parmesan and add some pretty edible flowers – this is summer you know.
Recipe by cookingwithauntjuju.com
So creative!
Thanks Cindy – it’s always a “good thing” to have fresh produce to work with it and even my basil and edible flowers.
Wonderful end of summer dish! Love roasted vegetables, and the way used them here definitely makes them even better. 🙂
Thanks Ronit – I liked the mixture of roasted veggies and fresh tomatoes. You could always roast cherry tomatoes instead but this is what I was craving 🙂
great flavours here together judi. so nice to have freshly-picked basil for this dish. nothing nicer. the native bees loved the basil flowers when we had them growing out the backyard. i love angel hair pasta, and garlic so i’d be using a couple of cloves 🙂 cheers sherry
Thanks so much Sherry – it’s the perfect summertime dish. I love garlic too but chose to use a milder form of it so the fresh roasted veggies even fresher tomatoes and herbs would be the stars!
What a wonderful presentation aunt juju!!! I love the aroma of roasted veggies and with flowers this dish looks great!!
Thanks very much – my kitchen did smell very good. Lots of simple, but delicious flavors 🙂
So beautiful and flavorful ❤️
Thanks Zeba – fresh veggies/herbs are the best and I like to add a little additional color with my edible flowers 🙂 How is your garden doing?
My vegetables and herbs are abundant- so rewarding. Just plated kale, beans and spinach for the fall😁
This is a beautiful pasta dish. And your dish is beautiful as well! Love the grasshopper pic!
Thanks Mimi – I really enjoy cooking with the fresh produce of summer. The katydid kind of startled me as he blended in so well with the leaves. He didn’t mind me taking his picture 🙂 I do love all my kitchen ware that I have been collecting for a long time. I am not one of those “white dishes only” kind of person.
Nor am I dear. Nor am I.
A delicious combination of flavors…I especially love that you used fennel.
Yes it was Karen. I enjoy fennel in pasta dishes!