Are you struggling today? Me, too. I overtook friends and family in Oklahoma this weekend, over campfires and Mexican food and deep-dish pizza. It’s been wonderful and I’m having a hard time to return into work mode. Just have 3 and a half more days up until next weekend!

I made this light however velvety pasta meal prior to I left town, and I may simply make it once again when I return. It’s basic to make, plus it’s filled with veggies and tastes far more indulgent than it truly is. Burst cherry tomato juices, a bit of butter and goat cheese, and scheduled pasta cooking water form the most tasty of sauces.

summer squash and cherry tomatoes

That pasta cooking water is wonderful, so do not forget to conserve some prior to you drain pipes the pasta. It has lots of starch, which provides a fat-free creaminess to the pasta sauce, and assists the sauce adhere to the pasta rather of simply running into your bowl.

We prepared the pasta in a reasonably little pot, which implied that we got extremely focused cooking water, which I really advise. If Serious Consumes states it’s okay, then I can, too, best?! (If you truly wish to geek out with me, take a look at “Does Including Pasta Water Truly Make a Distinction?,” too. Let’s talk about!)

Roasted cherry tomatoes and summer squash


Creamy Cherry Tomato & Summer Squash Pasta

Velvety Cherry Tomato & Summer Season Squash Pasta

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 25 minutes
  • Overall Time: 35 minutes
  • Yield: 4 portions 1 x
  • Classification: Meal
  • Food: Italian

4.9 from 104 evaluations

Basic summertime pasta dish including roasted cherry tomatoes, zucchini and yellow squash with rotini and a light goat cheese sauce. Dish yields 4 portions.

Active Ingredients

  • 1/2 pound entire grain rotini or fusilli or penne pasta
  • 1 pint ( 2 cups) cherry tomatoes
  • 2 medium yellow squash, quartered vertically and after that sliced into 1/4– inch large wedges
  • 1 medium zucchini, quartered vertically and after that sliced into 1/4– inch large wedges
  • 2 tablespoons olive oil
  • Salt and newly ground black pepper, to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons butter or olive oil
  • 1 ounce goat cheese, collapsed
  • 1 little clove garlic, pushed or minced
  • Pinch red pepper flakes
  • 1 to 2 tablespoons sliced fresh basil


  1. Preheat oven to 400 degrees Fahrenheit and line a big, rimmed baking sheet with parchment paper for simple clean-up. On the baking sheet, toss the entire cherry tomatoes and sliced up zucchini and squash with 2 tablespoons olive oil. Sprinkle with salt and pepper and set up in a single layer (or as near to a single layer as possible). Roast for about 25 minutes, tossing midway, up until the cherry tomatoes have burst and the squash hurts.
  2. On the other hand, bring a pot of salted water to boil and prepare the pasta up until al dente, according to package instructions. Prior to draining pipes the pasta, reserve about 1 cup of the pasta cooking water. Drain pipes the pasta and return it to the pot.
  3. While the pasta is hot, include the lemon juice, butter, goat cheese, garlic and red pepper flakes to the pot. Include about 1/4 cup of the reserved pasta cooking water and carefully toss the pasta up until the components are uniformly blended together and the pasta is covered in a light sauce (include more reserved cooking water if the pasta appears dry).
  4. Once the tomatoes and squash run out the oven, include them to the pot in addition to all of the tomato juices. Carefully toss as soon as again to integrate. Season to taste with salt (I included more than 1/2 teaspoon) and newly ground pepper, then spray sliced basil over the pasta and divide into private serving bowls. Serve right away.


Make it gluten totally free: Alternative gluten-free pasta for the entire grain pasta.
Make it dairy free/vegan: Alternative olive oil for the butter and avoid the goat cheese. The starchy pasta water is quite velvety in itself, so I believe it’ll still be great and saucy without the goat cheese. You may wish to include some dietary yeast, to taste, for tacky taste.
Storage ideas: This dish keeps well, cooled and covered, for about 3 days. Serve leftovers as a cooled pasta salad or carefully reheat.

▸ Nutrition Info

The details revealed is a quote offered by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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