Sun Gold Tomato Pasta with Summer Squash
A simple summer dinner that makes the most of summer produce. Sun gold tomato pasta with yellow summer squash, fresh basil & parmesan cheese.
Ingredients
- 1/4 cup olive oil
- 8 garlic cloves, thinly sliced
- 2 medium yellow squash, quartered and sliced
- 2 cups sun gold cherry tomatoes, halved
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 12 ounces pasta of choice, I like a short noodle like ziti or rigatoni
- 1 tablespoon lemon juice
- 1/3 cup grated parmesan
- 1/2 cup torn fresh basil leaves
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and cook for 30 seconds, taking care not to burn, then add in the squash and cherry tomatoes. Cook, stirring occasionally so it doesn't stick, for ~15-20 minutes, allowing the squash and tomatoes to break down. To help the tomatoes break down, you can use the back of a wooden spoon to press the tomatoes down. Add in the salt and red pepper flakes.
- While the tomatoes are cooking, bring a large pot of salted water to a boil. Cook the pasta until just under al dente, about 2 minutes under the recommended time on the pasta package. Drain, reserving 1 cup cooking water.
- Once the tomatoes and squash have broken down and made a jammy sauce, add the slightly undercooked pasta along with 1/2 cup of cooking water. Stir constantly, tossing the pasta with the noodles so they are coated in the sauce. If the sauce is too thick, add in more of the reserved pasta water, a tablespoon or two at a time.
- Turn the pasta off the heat once the pasta is al dente. Stir in the lemon juice. Add in the parmesan and basil and toss to combine, taste, adding salt/red pepper flakes as desired, then serve immediately.
Nutrition
Serving: 1servingCalories: 508kcalCarbohydrates: 72gProtein: 16gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 7mgSodium: 466mgPotassium: 696mgFiber: 5gSugar: 5gVitamin A: 501IUVitamin C: 27mgCalcium: 132mgIron: 2mg