Creamy Cherry Tomato & Summer Squash Pasta - 20 Dishes

Sharing is caring!


Depositphotos 12650875 m 2015 Creamy Cherry Tomato & Summer Squash Pasta

Creamy Cherry Tomato & Summer Squash Pasta

HappyForks analyzer 14 Creamy Cherry Tomato & Summer Squash Pasta
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner, Lunch, Main Dish
Servings: 4 people
Calories: 368kcal


  • 0.50 lb gluten-free pasta whole grain rotini or fusilli or penne pasta
  • 2 c cherry tomatoes
  • 10 oz yellow squash 2 medium, quartered vertically and then sliced into ¼-inch wide wedges
  • 5 oz zucchini 1 medium, quartered vertically and then sliced into ¼-inch wide wedges
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 0.50 tsp ground black pepper
  • 2 tbsp lemon juice
  • 2 tbsp butter
  • 1 oz goat cheese
  • 1 clove garlic minced or pressed
  • 0.25 tsp crushed red pepper flakes
  • 2 tbsp fresh basil chopped


  • 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.
  • 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.
  • While the pasta is hot, add the lemon juice, butter, goat cheese, garlic and red pepper flakes to the pot.
  • Add about ¼ 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).
  • 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 ½ teaspoon) and freshly ground pepper, then sprinkle chopped basil over the pasta and divide into individual serving bowls. Serve immediately.


Calories: 368kcal | Carbohydrates: 53g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 673mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 935IU | Vitamin C: 38.8mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Let us know how it was!

Leave a Comment

No Comment