Dad's Green Spaghetti with Roasted Vegetables

Day 26

Somehow I got carried away in eating that I forgot that I still needed to tell you about my little creation. So this is a recipe that isn't actually a recipe. My dad used to make "green spaghetti" when we were little and it was so popular that we've carried it on through the years. Instead of meat sauce marinara or Alfredo sauce, he uses pesto, a much healthier alternative. I'm not a huge pasta person. When I go out for dinner, I usually bypass that section of the menu because it never sounds all that appealing. If you're not a pasta person either, you'll become one after you try this. Don't worry...this version is loaded with good ingredients. I recruited the creator of green spaghetti tonight, and he recommended using the zucchini and squash that have been hanging out all week on the kitchen counter with no purpose whatsoever. So green spaghetti just got better. Here's how to make it...p.s. Dad is hoping for a little fan mail after you fall in love with his recipe :)

Recipe: Serves 6

pesto (see Day 6)

linguine or angel hair

grilled chicken breast (optional)

1 zucchini, chopped

2 yellow squash, chopped

1 large onion, chopped

1/4 cup olive oil

2 garlic cloves

Directions

In a medium-sized bowl, toss the vegetables with the olive oil and garlic.

Pour vegetables onto baking sheet and bake at 400 degrees for 20 minutes or until browned. Stir often.

Meanwhile, prepare the pasta according to the package.

Drain and toss pesto with the pasta. Add the vegetables to pasta and toss again.

Enjoy!