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Summer Squash Noodles with Roasted Tomatoes, Pesto, and Pine Nuts

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Ingredients

1¼ lb. cherry tomatoes, halved
3 cloves garlic cloves, sliced
3 tsp. olive oil
3 rosemary sprigs
3 thyme springs
2 lb. summer squash, julienned
½ cup pesto
¼ cup toasted pine nuts
salt and pepper to taste

Method

Preheat oven to 325º

In a large bowl, toss the tomatoes with the garlic, oil, salt, and pepper until evenly coated. Spread the tomatoes across a large rimmed baking sheet in a single layer, cut sides up, and scatter the rosemary and thyme on top. Roast for about 1 hour until the tomatoes are softened and shriveled. Discard the dried herbs.

In a large sauté pan over medium-high heat, combine the summer squash and pesto and heat through for about 2 minutes.

To serve, divide the summer squash among four plates. Top each plate with a generous heap of roasted tomatoes (including all the juices), a spoonful of pine nuts, and some shaved Parmesan. Serve warm or at room temperature.