This warm summer squash pasta is quick to pull together and wont disappoint.
We love the vibrant glow of Sungold tomatoes, but red grape tomatoes will work just as well.
This dish is light, healthy and fresh!
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Keep reading for ideas and tips on substituting ingredientslike the Sungold tomatoes if you cant find them.
Add tomatoes, squash and zucchini to a large rimmed baking sheet.
Meanwhile, bring a large pot of water to a boil.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Cook pasta until tender, about 8 minutes.
Drain and set aside.
In the same pot, heat the remaining 1 tablespoon oil over medium heat until shimmering.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Add onion; cook, stirring occasionally, until softened, about 4 minutes.
Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute.
Reduce heat to low and fold in the pasta, mint, 1/4 cup Parmesan and butter.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Cook, stirring constantly, until the butter is melted, about 2 minutes.
Divide among 4 shallow bowls and sprinkle with the remaining 1/4 cup Parmesan.
Garnish with pepper and/or mint, if desired.
Frequently Asked Questions
Pair it with a basket of fresh bread or rolls from the grocery store.
If you want to go the homemade route, we recommend ourSlow-Cooker Honey Whole-Wheat Rolls.
Additionally, summer squash tends to have more seeds than zucchini.
We would suggest not peeling the nutritious skin or removing the seeds.
Instead, just give them a good cold-water rinse, slice off the stems and cut into rounds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
