Summer Squash Pasta with Sungold Tomatoes

Active Time:

20 mins

Total Time:

30 mins

Servings:

4

Nutrition Profile:

No Added Sugar Sesame-Free Nut-Free Healthy Pregnancy Soy-Free Vegetarian High-Protein Egg-Free

Jump to Nutrition Facts

This warm, summery Summer Squash Pasta with Sungold Tomatoes is 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!

Save on prep time by using pre-cut zucchini and squash mix.
If you can't find Sungold tomatoes on the vine, you can use cherry tomatoes instead. You can also substitute fresh basil for the mint.
Keep some of the pasta cooking water and add a little if the pasta is sticking together. To boost the sauce’s flavor, be sure to scrape the roasting pan well when you add the roasted tomato mixture in Step 3.
Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition Notes

From Sungold to your typical garden varieties, tomatoes are a great source of nutrients, including fiber, antioxidants and vitamins A and C. There’s evidence that eating tomatoes may reduce the risk of heart disease and certain types of cancer and support healthy skin.
Zucchini and yellow squash are essentially identical when it comes to nutrients. Both offer a healthy dose of fiber, folate, potassium and vitamin C. Together with their antioxidants, you get a nutrient-dense package that can help protect your skin, eyes, heart and bones.
With its classic corkscrew shape, fusilli pasta provides lots of nooks to hold all that delicious sauce. While whole-wheat pasta provides more fiber, you’ll still get fiber, protein and other nutrients with regular semolina pasta. Plus, since the veggies in this dish also provide fiber, you’re still adding to your fiber bottom line for the day if you use regular fusilli for this dish.

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Ingredients

1 pound Sungold tomatoes (about 3 cups)
2 large yellow squash, sliced into 1/4-inch-thick rounds
1 small zucchini, sliced into 1/4-inch-thick rounds
2 tablespoons extra-virgin olive oil, divided
1 teaspoon Italian seasoning
1/2 teaspoon salt, divided
8 ounces fusilli
1 small sweet onion, chopped (about 1 cup)
6 cloves garlic, finely chopped
2 tablespoons lemon juice
1/4 teaspoon ground pepper, plus more for garnish
1/2 cup packed fresh mint leaves, plus more for garnish
1/2 cup grated Parmesan cheese, divided
2 tablespoons unsalted butter, cubed

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 Hensarling
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.

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
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

What should I serve with summer squash pasta?

Pair it with a basket of fresh bread or rolls from the grocery store. If you want to go the homemade route, we recommend our Spicy Seeded Rolls made with No-Knead Refrigerator Bread Dough or Slow-Cooker Honey Whole-Wheat Rolls.
Is there a difference between zucchini and summer squash?

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.
Do you have to peel the zucchini and yellow squash?

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

Nutrition Facts (per serving)

457	Calories
18g	Fat
62g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 457
% Daily Value *
Total Carbohydrate 62g	23%
Dietary Fiber 7g	24%
Total Sugars 12g
Protein 15g	30%
Total Fat 18g	23%
Saturated Fat 7g	34%
Cholesterol 26mg	9%
Vitamin A 174Âµg
Vitamin C 34mg	38%
Vitamin D 0Âµg
Vitamin E 2mg	15%
Folate 210Âµg
Vitamin K 23Âµg
Sodium 509mg	22%
Calcium 211mg	16%
Iron 4mg	21%
Magnesium 103mg	24%
Potassium 928mg	20%
Zinc 2mg	22%
Vitamin B12 0Âµg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

Additional reporting by

Carrie Myers, M.S.