Adapted from Tyler Florence
Ingredients:
Kosher salt
1 zucchini, sliced into thin rounds
1 yellow squash, sliced into thin rounds
1 pint baby heirloom tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Romano Cheese, plus more for serving
Grilled Shrimp, recipe follows
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, 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.
Grilled Shrimp:
2 large cloves of garlic, chopped
zest and juice of 1 lemon
1/2 cup extra-virgin olive oil
16 large head-on Jumbo shrimp in the shell, shells split down the back
Kosher salt and freshly ground black pepper
Mix garlic, lemon, oil, salt and pepper in a bowl and add shrimp. Marinate for 1 hour or more. Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add shirmp and grill for 3 minutes per side baste with marinade as you go.
