Creamy Cherry Tomato & Summer Squash Pasta
Ingredients
The pasta
-
½
pound
whole grain rotini or fusilli or penne pasta
The vegetables
-
1
pint
cherry tomatoes
-
2
medium
yellow squash
-
1
medium
zucchini
The sauce
-
2
tablespoons
olive oil
-
2
tablespoons
lemon juice
-
2
tablespoons
butter or olive oil
-
1
ounce
goat cheese
-
1
small clove
garlic
-
1
pinch
red pepper flakes
-
1 to 2
tablespoons
chopped fresh basil
Seasoning
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- 1. Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- 2. Toss cherry tomatoes, zucchini, and yellow squash with olive oil, salt, and pepper on the baking sheet, then roast for about 25 minutes.
- 3. While the vegetables roast, boil salted water and cook the pasta until al dente, reserving about 1 cup of the cooking water before draining.
- 4. In the pot with the hot pasta, mix in lemon juice, butter, goat cheese, garlic, and red pepper flakes, adding reserved pasta water until desired consistency is reached.
- 5. Once the vegetables are roasted, add them to the pasta along with their juices, and toss gently to combine.
- 6. Season to taste with additional salt and pepper, then sprinkle with fresh basil and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
20mg
Cholesterol
20mg
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