Summer Squash Pasta

Ingredients

• Produce:
  • cherry tomatoes (2 c)
  • yellow squash (2 medium)
  • zucchini (1 medium)
  • fresh basil (1-2 tbsp)
  • lemon (1)
  • garlic (1)
• Dairy:
  • butter (2 tbsp)
  • goat cheese (1 oz)
• Middle:
  • whole grain pasta (.5 lb)
• Staples:
  • olive oil (2 tbsp)
  • red pepper flakes
  • salt, pepper

Prep

1. Preheat oven to 400°F and line a baking sheet.
2. Prepare vegetables on sheet
   • cherry tomatoes
   • yellow squash + zucchini - quartered lengthwise, .5in slices
3. Bowl:
   • Chiffon basil (1-2 tbsp)
   • lemon juice (2 tbsp)
   • goat cheese (1 oz) crumbled
   • butter (2 tbsp)
   • red pepper flakes

Instructions

1. Veg:
   1. Toss tomatoes, squash, and zucc w/olive oil, salt, and pepper.
   2. Roast for 25m at 400°F.
2. Pasta:
   1. Cook pasta until al dente. Reserve 1c pasta water.
   2. Drain pasta and return to the pot.
3. Combine in pot:
   1. Add bowl w/ lemon juice, butter, goat cheese, etc.
   2. Add .25c pasta water - or more
   3. Add roasted veg and juices to the pot.
   4. Toss to combine.
   5. Season with salt and pepper. Sprinkle with basil.

Notes

• Suggested Time: 35m
  • Prep Time: 10m
  • Cook Time: 25m
• Servings: 4

Citation

This recipe was inspired by Cookie and Kate.