Summer Squash and Tomato Pasta

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Do you every just crave pasta? I eat at least one pasta dish a week so I am always looking for new vegan pasta recipes. This pasta dish based on squash and tomatoes is light and delicious.

The perfect vegan pasta dish will be light but bursting with flavor. This recipe delivers on both of those counts. With juicy cherry tomatoes and vine ripe squash and zucchini you are sure to enjoy the nutrition and the taste. Some fresh garlic and basil give you the traditional flavors of Italy and some red pepper flakes spice it up so it’s not boring.

Although this recipe is called summer squash you can prepare it anytime of year and even experiment with other vegetable options. You can get complete recipe information on the next page!

(I adapted this recipe to be vegan from this recipe at cookie and kate)

Ingredients

½ pound penne pasta (or pasta of your choice)

2 cups cherry tomatoes

2 medium yellow squash, sliced into ¼-inch wide wedges

1 medium zucchini sliced into ¼-inch wide wedges

2 tablespoons avocado oil (you can also use olive oil)

Salt and freshly ground black pepper, to taste

2 tablespoons lemon juice

2 tablespoons olive oil

1 small clove garlic

Pinch red pepper flakes

1 to 2 tablespoons chopped fresh basil

Instructions

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.

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, 2 tblsp olive oil, 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 and freshly ground pepper, then sprinkle chopped basil over the pasta and divide into individual serving bowls. Serve immediately.

Summer Squash and Tomato Pasta