How To Make Creamy Cherry Tomato and Summer Squash Pasta
Using a handful of squash in this squash pasta adds an extra creaminess that works well with the tart sweetness from the cherry tomatoes.
Serves:
Ingredients
- ½lbpasta,whole grain rotini or fusilli or penne
- 1pintcherry tomatoes,(2 cups)
- 2medium yellow squash
- 1medium zucchini
- 2tbspolive oil
- salt and freshly ground black pepper,to taste
- 2tbsplemon juice
- 2tbspbutter,or olive oil
- 1ozgoat cheese,crumbled
- 1clovegarlic,small, pressed or minced
- pinchred pepper flakes
- 2tbspfresh basil,chopped
Instructions
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Preheat oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper for easy cleanup.
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On the baking sheet, toss the whole cherry tomatoes and sliced zucchini and squash with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer.
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Roast for about 25 minutes, tossing halfway, until the cherry tomatoes have burst and the squash is tender.
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Meanwhile, bring a pot of salted water to boil and cook the pasta until al dente, according to package directions. Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the pasta and return it to the pot.
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Add the lemon juice, butter, goat cheese, garlic, and red pepper flakes to the pot. Add about 1/4 cup of the reserved pasta cooking water and gently toss the pasta until the ingredients are evenly mixed together and the pasta is coated in a light sauce.
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Once the tomatoes and squash are out of the oven, add them to the pot along with all of the tomato juices. Gently toss once again to combine.
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Season to taste with salt and freshly ground pepper, then sprinkle chopped basil over the pasta and divide into individual serving bowls. Serve immediately.
Nutrition
- Calories: 456.33kcal
- Fat: 15.48g
- Saturated Fat: 5.90g
- Trans Fat: 0.23g
- Monounsaturated Fat: 6.91g
- Polyunsaturated Fat: 1.51g
- Carbohydrates: 71.38g
- Fiber: 6.98g
- Sugar: 5.26g
- Protein: 12.11g
- Cholesterol: 18.53mg
- Sodium: 1024.73mg
- Calcium: 121.91mg
- Potassium: 1245.59mg
- Iron: 3.03mg
- Vitamin A: 153.27µg
- Vitamin C: 47.89mg
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