Ingredients

• Kosher salt
• 1 zucchini, sliced into thin rounds
• 1 summer squash, sliced into thin rounds
• 1 pint cherry tomatoes
• 1/2 onion, finely chopped
• 1 garlic clove, chopped
• 1 tablespoon chopped fresh oregano leaves
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 pound spaghetti

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Instructions

1. Bring a large pot of salted water to a boil over high heat for the spaghetti.
2. Preheat the oven to 400 degrees F.
3. Combine the squashes, tomatoes, onion, garlic, and oregano 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.
4. 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.
5. 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.