Creamy Cherry Tomato & Summer Squash Pasta Recipe

Name: Creamy Cherry Tomato & Summer Squash Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound whole grain rotini or fusilli or penne pasta; 1 pint cherry tomatoes; 2 yellow squash medium, quartered vertically and then sliced into 1/4 inch wide wedges; 1 medium zucchini quartered vertically and then sliced into 1/4-inch wide wedges; 2 tablespoons olive oil; salt; 2 tablespoons lemon juice; 2 tablespoons butter oil; 1 ounce goat cheese crumbled; 1 clove garlic; 1 pinch red pepper flakes; 2 tablespoons fresh basil chopped

Servings: persons

1/2 pound whole grain rotini or fusilli or penne pasta
1 pint cherry tomatoes
2 yellow squash medium, quartered vertically and then sliced into 1/4 inch wide wedges
1 medium zucchini quartered vertically and then sliced into 1/4-inch wide wedges
2 tablespoons olive oil
salt
2 tablespoons lemon juice
2 tablespoons butter oil
1 ounce goat cheese crumbled
1 clove garlic
1 pinch red pepper flakes
2 tablespoons fresh basil chopped

1
Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. 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 (or as close to a single layer as possible). Roast for about 25 minutes, tossing halfway, until the cherry tomatoes have burst and the squash is tender.
2
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.
3
While the pasta is hot, 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 (add more reserved cooking water if the pasta seems dry).
4
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. Season to taste with salt (I added more than 1/2 teaspoon) and freshly ground pepper, then sprinkle chopped basil over the pasta and divide into individual serving bowls. Serve immediately.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound whole grain rotini or fusilli or penne pasta, 1 pint cherry tomatoes, 2 yellow squash medium, quartered vertically and then sliced into 1/4 inch wide wedges, 1 medium zucchini quartered vertically and then sliced into 1/4-inch wide wedges, and more.

Yes, Creamy Cherry Tomato & Summer Squash Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Cherry Tomato & Summer Squash Pasta

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