Summer Vegetable Spaghetti with Crunchy Garlic Crumb

Preheat oven to 200C if roasting (see tip for grill). Peel and dice onion and garlic. Half tomatoes. Dice squash and zucchini. Place chopped veg and half the garlic on a tray, drizzle with oil and season with salt and pepper. Roast for 20 minutes or until veg is soft.

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Tear ciabatta into bite sized pieces (you can whizz in a food processor to a finer crumb if preferred). Heat a frying pan with oil, add bread to the pan and toss. Add in remaining garlic and cook for 2-3 minutes, tossing frequently until toasted and brown. Remove from heat and mix in half the parmesan to the croutons. Taste and adjust seasoning with salt & pepper.

Once the veg is ready, add the spinach and half the basil leaves. Toss to combine. Add in the spaghetti, the remaining parmesan and a little pasta water if needed. Season with salt, pepper and a little olive oil. Divide between serving plates topped with garlic parmesan croutons and any remaining basil. Enjoy!

Preheat oven to 200C if roasting (see tip for grill). Peel and dice onion and garlic. Half tomatoes. Dice squash and zucchini. Place chopped veg and half the garlic on a tray, drizzle with oil and season with salt and pepper. Roast for 20 minutes or until veg is soft.

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Tear ciabatta into bite sized pieces (you can whizz in a food processor to a finer crumb if preferred). Heat a frying pan with oil, add bread to the pan and toss. Add in remaining garlic and cook for 2-3 minutes, tossing frequently until toasted and brown. Remove from heat and mix in half the parmesan to the croutons. Taste and adjust seasoning with salt & pepper.

Once the veg is ready, add the spinach and half the basil leaves. Toss to combine. Add in the spaghetti, the remaining parmesan and a little pasta water if needed. Season with salt, pepper and a little olive oil. Divide between serving plates topped with garlic parmesan croutons and any remaining basil. Enjoy!

Preheat oven to 200C if roasting (see tip for grill). Peel and dice onion and garlic. Half tomatoes. Dice squash and zucchini. Place chopped veg and half the garlic on a tray, drizzle with oil and season with salt and pepper. Roast for 20 minutes or until veg is soft.

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Tear ciabatta into bite sized pieces (you can whizz in a food processor to a finer crumb if preferred). Heat a frying pan with oil, add bread to the pan and toss. Add in remaining garlic and cook for 2-3 minutes, tossing frequently until toasted and brown. Remove from heat and mix in half the parmesan to the croutons. Taste and adjust seasoning with salt & pepper.

Once the veg is ready, add the spinach and half the basil leaves. Toss to combine. Add in the spaghetti, the remaining parmesan and a little pasta water if needed. Season with salt, pepper and a little olive oil. Divide between serving plates topped with garlic parmesan croutons and any remaining basil. Enjoy!

Preheat oven to 200C if roasting (see tip for grill). Peel and dice onion and garlic. Half tomatoes. Dice squash and zucchini. Place chopped veg and half the garlic on a tray, drizzle with oil and season with salt and pepper. Roast for 20 minutes or until veg is soft.

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Tear ciabatta into bite sized pieces (you can whizz in a food processor to a finer crumb if preferred). Heat a frying pan with oil, add bread to the pan and toss. Add in remaining garlic and cook for 2-3 minutes, tossing frequently until toasted and brown. Remove from heat and mix in half the parmesan to the croutons. Taste and adjust seasoning with salt & pepper.

Once the veg is ready, add the spinach and half the basil leaves. Toss to combine. Add in the spaghetti, the remaining parmesan and a little pasta water if needed. Season with salt, pepper and a little olive oil. Divide between serving plates topped with garlic parmesan croutons and any remaining basil. Enjoy!

Preheat oven to 200C if roasting (see tip for grill). Peel and dice onion and garlic. Half tomatoes. Dice squash and zucchini. Place chopped veg and half the garlic on a tray, drizzle with oil and season with salt and pepper. Roast for 20 minutes or until veg is soft.

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Tear ciabatta into bite sized pieces (you can whizz in a food processor to a finer crumb if preferred). Heat a frying pan with oil, add bread to the pan and toss. Add in remaining garlic and cook for 2-3 minutes, tossing frequently until toasted and brown. Remove from heat and mix in half the parmesan to the croutons. Taste and adjust seasoning with salt & pepper.

Once the veg is ready, add the spinach and half the basil leaves. Toss to combine. Add in the spaghetti, the remaining parmesan and a little pasta water if needed. Season with salt, pepper and a little olive oil. Divide between serving plates topped with garlic parmesan croutons and any remaining basil. Enjoy!

Preheat oven to 200C if roasting (see tip for grill). Peel and dice onion and garlic. Half tomatoes. Dice squash and zucchini. Place chopped veg and half the garlic on a tray, drizzle with oil and season with salt and pepper. Roast for 20 minutes or until veg is soft.

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Tear ciabatta into bite sized pieces (you can whizz in a food processor to a finer crumb if preferred). Heat a frying pan with oil, add bread to the pan and toss. Add in remaining garlic and cook for 2-3 minutes, tossing frequently until toasted and brown. Remove from heat and mix in half the parmesan to the croutons. Taste and adjust seasoning with salt & pepper.

Once the veg is ready, add the spinach and half the basil leaves. Toss to combine. Add in the spaghetti, the remaining parmesan and a little pasta water if needed. Season with salt, pepper and a little olive oil. Divide between serving plates topped with garlic parmesan croutons and any remaining basil. Enjoy!