Heirloom Wheat Casarecce alla Nerano (sort of)

Ingredients:
16oz Heirloom Wheat Casarecce
3lbs of zucchini and/or summer squash
1/2 cup extra virgin olive oil
3 cloves of garlic (diced)
Freshly grated Parmiggiano Reggiano
A bunch of fresh herb (basil or thyme)
Salt and Black pepper

How To:
Turn oven on (375F). Wash zucchini and summer squash and slice them thinly. Toss them with 1/4 cup of extra virgin olive oil, salt and pepper. Line baking sheet with parchment paper, spread zucchini and squash slices on it.

Bake for about 20-30' or till when slices are golden brown Bring 4 quarts of water and plenty of salt to a boil Slice garlic thinly, sauté it with the rest of the olive oil till
golden.

Cook pasta as per instructions. Freshly grate Parmigiano Reggiano in a large stainless-steel bowl. Add half a ladle of hot pasta water. Mix till you get an even mixture. Once pasta is al dente (a bit less cooked as you would like), transfer it with a spider to the saucepan with garlic and add a 1/4 cup of pasta water. Toss it vigorously (just moving the saucepan back and forth, don't use any utensils). The oil and pasta water will emulsify and thicken. Add hot pasta with garlic to bowl with cheese and water. Toss them gently till pasta is coated with cheese mixture - glossy, delicious coating. Add roasted zucchini and squash. Toss (gently!!!). Plate. Sprinkle with fresh herb, freshly grated black pepper and more Parmigiano Reggiano. Rush to the table, buon appetito!