Ratatouille Pasta

History:
Continuing with the pasta kick. Later with be spaghetti and meatballs. This is a great summer dish, and may be the one Clark is talking about. I was surprised how much I liked this.

What you need:
2 pounds zuchinni
2 pounds squash
1 onion, diced small
1-2 pints of cherry tomatoes
6 oz of arugula
Oregano
salt/pepper
olive oil
Parmeseano cheese

Dice a la ratatouille style the zuchinni and squash. Toss in oregano, olive oil, salt and pepper. Toss in the onion and tomatoes as well. Set the oven to 400, spread about 1/4 of the arugula on a cookie sheet and cover with the other vegetables. Bake until caramelized. I ended up putting it on broil for a bit as well. Toss in with the pasta and fresh cheese on top.

Enjoy.