Spaghetti with zucchini and tomatoes

Ingredients:

• 450 g spaghetti
• 1 medium zucchini, thinly sliced
• 1 medium yellow zucchini, thinly sliced
• 2 cups cherry tomatoes
• 1 fennel root, trimmed and thinly sliced
• Half an onion, finely chopped
• 4 cloves garlic, chopped
• 2 tablespoons chopped fresh oregano
• 0.5 cups olive oil
• 0.5 tsp red pepper flakes
• Juice of 1 lemon
• Grated Parmesan, for serving

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
2. In a large bowl, combine the zucchini, tomatoes, fennel, onion, garlic, and oregano. Add olive oil and a pinch of salt and pepper and toss well. Arrange the vegetables on 2 baking sheets and spread them evenly. Roast in the oven until the zucchini and other vegetables begin to brown, 15-25 minutes. Transfer the vegetables to a large bowl and cover with a plate to keep warm.
3. The pasta water should be boiling. Add the spaghetti and stir to prevent sticking. Cook until al dente, 8-9 minutes, then drain.
4. Combine the spaghetti with the vegetable mixture. Sprinkle with lemon juice and toss. Divide among plates. Sprinkle with Parmesan cheese, if desired.