• 2 tbsp butter
• 2 tbsp olive oil
• ½ summer squash
  
• ½ zucchini
• ½ pint grape tomatoes
• 3 cloves garlic, minced
• ¼ tsp crushed red pepper flakes
• ½ cup dry white wine
• 1 tsp each parsley & marjoram
• zest and juice of 1 lemon
• 6 oz spaghetti al dente (cooked but firm), reserving 1 cup cooking liquid
• ¼ cup grated Parmesano-Reggiano cheese

Special Equipment

• sauté pan
• microplane/zester
• cheese grater

1. Brush vegetables with olive oil, add salt and pepper, and grill about 5 minutes each side; let cool, then chop and set aside
2. Cook pasta al dente, according to package directions
3. While pasta is cooking, heat butter and oil on medium-low and sauté garlic and crushed red pepper flakes 2 minutes
4. Add in the grilled vegetables and cook for 3-5 minutes
5. Add wine, lemon zest and juice, and herbs. Simmer until wine has reduced by half. This can simmer until pasta is done
6. Drain cooked pasta, reserving 1 cup of cooking liquid. Add pasta and cheese into the white wine and vegetable sauce. Toss together.  Add cooking liquid gradually to reach the desired consistency
7. Serve with crusty bread or grilled garlic bread