Ingredients:

• 1 lb spaghetti
• 1 1b shrimp (figure 4-5 shrimp per person), deveined and removed of their tails
• 1 zucchini squash cut into ½ rounds, then cut in half
• 1 summer squash cut into ½ rounds, then cut in half
• 1 pint cherry tomatoes, halved
• 1 teaspoon crushed garlic
• Zest of 1 lemon
• ½ cup lemon juice
• ½ cup fresh chopped basil
• ½ cup fresh chopped Italian parsley
• 1/3 cup grated parmesan cheese
• 1/3 cup olive oil
• Pinch Red Pepper Flakes
• Salt & Pepper

Directions:

Preheat the oven to 400°F.

Place the zucchini, squash, and tomatoes on a baking sheet. Drizzle with 2 tablespoons of the olive oil, and sprinkle with 1/2 teaspoon each of salt and pepper. Roast for 25-30 minutes, tossing once halfway through, until veggies are tender.

In the last 10 minutes of cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-9 minutes. (PROTIP: Throw a spaghetti noodle at the wall, if it sticks to the wall, it’s done!)

Place the shrimp in a small baking dish and toss with 1 tablespoon of the olive oil, the garlic, the red pepper flakes, and a ¼ teaspoon each of salt and pepper. Roast for 5 minutes until shrimp are pinkish orange.

In a large pasta bowl, whisk together the lemon zest, juice, remaining olive oil, ½ the basil and parsley, ¼ teaspoon of pepper, and ½ the parmesan cheese until well combined.

Drain the spaghetti and place in the bowl with the lemon mix. Add the additional parmesan and toss to coat. As you toss, the cheese will melt and toss the noodles! Add the veggies, shrimp, and remaining herbs. Toss until well mixed.

Garnish with additional parmesan cheese and herbs if desired. Enjoy!