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summer squash pasta

Summer Squash Pasta

Light, Flavourful Summer Squash Pasta made with squash, shallots, burst cherry tomatoes, garlic, fresh Basil, parmesan, and spices:)
5 from 3 votes
Print Pin Rate
Course: Main Course, Pasta, Vegetarian
Cuisine: Italian-Inspired
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 424kcal
Author: Gurleen

Ingredients

  • 1 Squash or Zucchini thinly sliced
  • 3 Shallots thinly sliced into rings
  • 1 ½ cup Whole cherry tomatoes
  • 3-4 cloves Garlic crushed
  • 1 Tbsp Chili infused olive oil sub for plain olive oil
  • Salt to taste
  • Pepper to taste
  • ½ tsp Smoked paprika
  • ¾ cup Grated parmesan sub for vegan parm
  • 300 gm Spaghetti sub for pasta of choice
  • 10-12 Fresh Basil Leaves
  • 50 ml Pasta water set aside before straining boiled pasta

Instructions

  • PROCESS: Pre-heat the oven to 400°F
  • In a oven safe dish or pan; add in chopped shallots, squash or zucchini, garlic, cherry tomatoes, and oil. Mix well and let it bake for 20mins in the oven
  • While the pasta bakes; boil the spaghetti as per packaged instructions
  • Once the veggies are baked; season with salt, pepper and smoked paprika. Add in the parmesan cheese, boiled pasta and 50ml of pasta water. Toss everything together to mix well.
  • SERVING: Top with fresh basil leaves and serve hot. Enjoy!

Nutrition

Calories: 424kcal | Carbohydrates: 66g | Protein: 17g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 343mg | Potassium: 532mg | Fiber: 4g | Sugar: 6g | Vitamin A: 710IU | Vitamin C: 23mg | Calcium: 209mg | Iron: 2mg
Tried this recipe?Mention @hngbygurleen or tag #hngchamps!