HERBAL ONSLAUGHT A light, savory pasta dish perfect for family dinners, or reheated as a quick lunch! INGREDIENTS 1 pound dry spaghetti 3 ripe red tomatoes, peeled and roughly chopped 2 medium yellow onions, roughly chopped 1 large green pepper, roughly chopped 1 small zucchini, sliced into small circles 1 small yellow squash, sliced into small circles 3 cloves garlic, peeled and sliced 3 tablespoons extra virgin olive oil 3 tablespoons lemon juice, or the zest of two lemons 3 tablespoons dried basil 1/3 cup dried thyme 3 tablespoons dried oregano 1/4 cup dried rosemary leaves 2 bay leaves Salt Pepper DIRECTIONS Bring 2 quarts of salted water to the boil. Add tomatoes to the water for about 30 seconds, then remove, peel, and chop roughly. Add pasta to the boiling water. Allow water to return to boil and cook until very al dente (7-8 minutes). When pasta is done, drain and keep covered. In the meantime, prepare the vegetables as below. Heat olive oil in large skillet over high heat until it just begins to smoke. Add sliced garlic cloves. Once garlic is lightly browned, add onion and green pepper. Season with salt and pepper. After a minute or two, add squash and zucchini circles. Season again, add bay leaves and half of all dried herbs. Sauté vegetables until wilting begins, then add tomato chunks. Add lemon juice or zest and the remainder of the dried herbs, and continue sautéing. Once tomatoes begin to fall apart, combine pasta with vegetables and keep over heat for two more minutes, stirring vigorously, until pasta has absorbed most of the liquid. Remove from heat, plate, and serve sprinkled with grated parmesan cheese.

--Seamus McGee