This is what I call my summer spaghetti with sauce. I love zucchini and roasted tomatoes, a simple dish that has the same feel as eating a whole bowl of spaghetti but without the heaviness.
2 zucchini, spiraled (I use the GEFU Spirelli)
1 pint cherry tomatoes
Extra Virgin Olive Oil
A bunch of fresh basil, chopped
Sea salt and freshly ground pepper
Toss the tomatoes with the basil and enough olive oil to coat all of the tomatoes evenly.
Spread on a sheet pan, sprinkle with a pinch of sea salt and freshly ground pepper.
Roast at 400 degrees for 20-30 minutes or until the tomatoes have burst.
Just before the tomatoes are done, saute the spiraled zucchini with a little bit of olive oil just for a minute of two.
Add the tomatoes to the zucchini and mix gently. Serve straight away!