Ingredients
>
1 small red onion
>
1 bunch asparagus
>
1 pint grape tomatoes, halved
>
3 tbsp olive oil
>
1/2 tsp crushed red pepper
>
8 oz whole-grain spaghetti
>
1 (16 oz) pkg squash noodles
>
1/2 cup grated pecorino
>
1/4 cup fresh basil leaves, finely chopped
Steps
1
Preheat oven to 425°F. Halve and thinly slice the onion. Trim the asparagus and cut into 1-inch pieces on an angle.
2
Add onion, asparagus, and tomatoes to a foil-lined rimmed baking sheet. Toss with the oil and crushed red pepper. Season with salt and pepper. Roast 25–30 min., until all vegetables are tender.
3
Meanwhile, heat a large pot of salted water to a boil on high. Add the spaghetti, cooking until al dente according to package directions. For the last minute of cooking time, add the squash noodles. Drain well, reserving ½ cup pasta water.
4
Return noodles to the pot. Toss with roasted vegetables, including any liquid on the baking sheet. Add the reserved pasta water ¼ cup at a time, as needed. Season with salt and pepper to taste. Garnish with the pecorino and basil to serve.
