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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Active Time:20 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:30 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
This warm, summerySummer Squash Pasta with Sungold Tomatoesis an antioxidant-filled meal that’s quick and easy to whip up for your next summer gathering. Roasting Sungold tomatoes adds a pop of sweetness and subtle acidity that perfectly complements the mint, Parmesan and lemon. The excess water from both squashes creates a wonderful base for a thin sauce that forms while cooking and ties the whole dish together. This dish is light, healthy and fresh! Keep reading for ideas and tips on substituting ingredients—like the Sungold tomatoes if you can’t find them.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1poundSungoldtomatoes(about 3 cups)2largeyellow squash, sliced into 1/4-inch-thick rounds1smallzucchini, sliced into 1/4-inch-thick rounds2tablespoonsextra-virgin olive oil, divided1teaspoonItalian seasoning1/2teaspoonsalt, divided8ouncesfusilli1 smallsweet onion, chopped (about1cup)6clovesgarlic, finely chopped2tablespoonslemon juice1/4teaspoonground pepper, plus more for garnish1/2cuppacked freshmint leaves, plus more for garnish1/2cupgrated Parmesan cheese, divided2tablespoonsunsalted butter, cubed
Cook Mode(Keep screen awake)
Ingredients
1poundSungoldtomatoes(about 3 cups)
2largeyellow squash, sliced into 1/4-inch-thick rounds
1smallzucchini, sliced into 1/4-inch-thick rounds
2tablespoonsextra-virgin olive oil, divided
1teaspoonItalian seasoning
1/2teaspoonsalt, divided
8ouncesfusilli
1 smallsweet onion, chopped (about1cup)
6clovesgarlic, finely chopped
2tablespoonslemon juice
1/4teaspoonground pepper, plus more for garnish
1/2cuppacked freshmint leaves, plus more for garnish
1/2cupgrated Parmesan cheese, divided
2tablespoonsunsalted butter, cubed
DirectionsPreheat oven to 425°F. Add tomatoes, squash and zucchini to a large rimmed baking sheet. Drizzle the vegetables with 1 tablespoon oil and sprinkle with Italian seasoning and 1/4 teaspoon salt; toss to combine. Roast until the squash is tender and the tomatoes are just starting to burst but still slightly firm, 8 to 10 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingMeanwhile, bring a large pot of water to a boil. 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. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Gently fold in the roasted tomato mixture, lemon juice, pepper and the remaining 1/4 teaspoon salt; cook, undisturbed, until a thin sauce forms, 1 to 2 minutes. Reduce heat to low and fold in the pasta, mint, 1/4 cup Parmesan and butter. Cook, stirring constantly, until the butter is melted, about 2 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingDivide among 4 shallow bowls and sprinkle with the remaining 1/4 cup Parmesan. Garnish with pepper and/or mint, if desired.Frequently Asked QuestionsPair it with a basket of freshbreador rolls from the grocery store. If you want to go the homemade route, we recommend ourSpicy Seeded Rollsmade with No-Knead Refrigerator Bread Dough orSlow-Cooker Honey Whole-Wheat Rolls.Both are interchangeable in recipes due to their mild vegetable flavor, thin, tender skin and slightly spongy texture. However, zucchini is typically dark green and grows long and straight, while summer squash is bright yellow, wide at the base and tapers at the top. 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.EatingWell.com, July 2024
Directions
Preheat oven to 425°F. Add tomatoes, squash and zucchini to a large rimmed baking sheet. Drizzle the vegetables with 1 tablespoon oil and sprinkle with Italian seasoning and 1/4 teaspoon salt; toss to combine. Roast until the squash is tender and the tomatoes are just starting to burst but still slightly firm, 8 to 10 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingMeanwhile, bring a large pot of water to a boil. 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. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Gently fold in the roasted tomato mixture, lemon juice, pepper and the remaining 1/4 teaspoon salt; cook, undisturbed, until a thin sauce forms, 1 to 2 minutes. Reduce heat to low and fold in the pasta, mint, 1/4 cup Parmesan and butter. Cook, stirring constantly, until the butter is melted, about 2 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingDivide among 4 shallow bowls and sprinkle with the remaining 1/4 cup Parmesan. Garnish with pepper and/or mint, if desired.Frequently Asked QuestionsPair it with a basket of freshbreador rolls from the grocery store. If you want to go the homemade route, we recommend ourSpicy Seeded Rollsmade with No-Knead Refrigerator Bread Dough orSlow-Cooker Honey Whole-Wheat Rolls.Both are interchangeable in recipes due to their mild vegetable flavor, thin, tender skin and slightly spongy texture. However, zucchini is typically dark green and grows long and straight, while summer squash is bright yellow, wide at the base and tapers at the top. 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.
Preheat oven to 425°F. Add tomatoes, squash and zucchini to a large rimmed baking sheet. Drizzle the vegetables with 1 tablespoon oil and sprinkle with Italian seasoning and 1/4 teaspoon salt; toss to combine. Roast until the squash is tender and the tomatoes are just starting to burst but still slightly firm, 8 to 10 minutes.
Meanwhile, bring a large pot of water to a boil. 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. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Gently fold in the roasted tomato mixture, lemon juice, pepper and the remaining 1/4 teaspoon salt; cook, undisturbed, until a thin sauce forms, 1 to 2 minutes. Reduce heat to low and fold in the pasta, mint, 1/4 cup Parmesan and butter. 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 QuestionsPair it with a basket of freshbreador rolls from the grocery store. If you want to go the homemade route, we recommend ourSpicy Seeded Rollsmade with No-Knead Refrigerator Bread Dough orSlow-Cooker Honey Whole-Wheat Rolls.Both are interchangeable in recipes due to their mild vegetable flavor, thin, tender skin and slightly spongy texture. However, zucchini is typically dark green and grows long and straight, while summer squash is bright yellow, wide at the base and tapers at the top. 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.
Frequently Asked Questions
Pair it with a basket of freshbreador rolls from the grocery store. If you want to go the homemade route, we recommend ourSpicy Seeded Rollsmade with No-Knead Refrigerator Bread Dough orSlow-Cooker Honey Whole-Wheat Rolls.
Both are interchangeable in recipes due to their mild vegetable flavor, thin, tender skin and slightly spongy texture. However, zucchini is typically dark green and grows long and straight, while summer squash is bright yellow, wide at the base and tapers at the top. 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.
EatingWell.com, July 2024
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Nutrition Facts(per serving)457Calories18gFat62gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
