Zucchini & Squash Pasta with Balsamic Roasted Tomaotes

1. Preheat the oven to 325 F.

2. Place tomatoes on a rimmed sheet pan and drizzle with half of the olive oil, balsamic vinegar, and a dash of salt and pepper. Toss to coat and place in the oven.

3. Bake tomatoes for about 20 minutes, or until they are tender and splitting open.

4. While the tomatoes are in the oven prepare the “spaghetti”.

5. Using a mandolin, slice the zucchini and squash (lengthwise) about 1/8 inch thick. If you do not have a mandolin use a sharp knife and cut them as close to 1/8 inch as you can.

6. Once you have all your slices, stack a few of them up at a time and cut them into thin strips with a large, sharp knife.

7. Heat a large pan over medium heat and add the remaining half of the olive oil. Then add zucchini and squash strips. Season with a dash of salt and pepper, the garlic, and a pinch of red pepper flakes.

8. Cook on medium heat for about 15 minutes until zucchini and squash are tender.

9. In a large bowl, mix together the zucchini and squash mixture with the tomatoes.

10. Serve and garnish with chopped parsley, if desired.

11. Enjoy!