Summer-y Tomato-y Squash-y Yummy-y Pasta-y

I'm (hopefully) going to be completing my first 5k in about 12 hours. SO I took the opportunity to "carb up".  Just kidding.  It's pure coincidence that I decided to make pasta the night before my race, but it worked out nice. 

While I was working today Greg was so nice to go to the farmer's market for me with one request: "I want a BIG OL' bag of tomatoes."  He came through and brought be a full sack of tomatoes.  My plans for these tomatoes are some sort of slow cooker pasta sauce in the next few days, but I just couldn't wait to dig in, so I made up a little recipe out of what we had in the house.  It really turned out to be so good, that I am going to try and write it up to share!  Measurements are best guesses, and you could add lots of things to it.  The spiral pasta, with subtle vegetable flavors really added something though.

8 oz spiral multi-color pasta
Olive oil
4-5 medium home grown, very ripe tomatoes, chopped
1 medium zuchinni, sliced in half moons
1/2 red onion, sliced in half moons
2-3 cloves of garlic, minced
1/2 cup fresh basil, minced
4 TB Earth Balance margarine

• Preheat oven to 425 degrees.
• Arrange tomatoes and zucchini in a single layer on parchmet paper in a roasting pan, or cookie sheet with a lip. Put into preheated oven to roast for about 20 minutes
• Meanwhile, get the water boiling for your pasta, you want your pasta done around the same time as everything else.
• Saute red onion in a little olive oil for 5-10 minutes, until it's very soft and begins to brown.
• Add the garlic to the onion, and saute a minute more. Remove from heat.
• When pasta is done, drain and return it to pan with the Earth Balance.
• Toss in the tomatoes, zucchini, onion, garlic, and basil.
• Add salt and pepper to taste.  At this point I wanted a little more garlic flavor, so I added some garlic powder here.