Name: Creamy Cherry Tomato & Summer Squash Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: ½ pound whole grain rotini, fusilli, or penne pasta; 1 pint (2 cups) cherry tomatoes; 2 medium yellow squash, quartered vertically and sliced into ¼-inch wide wedges; 1 medium zucchini, quartered vertically and sliced into ¼-inch wide wedges; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; 2 tablespoons lemon juice; 2 tablespoons butter or olive oil; 1 ounce goat cheese, crumbled; 1 small clove garlic, pressed or minced; Pinch of red pepper flakes; 1 to 2 tablespoons chopped fresh basil

Jump to Recipe

Creamy Cherry Tomato & Summer Squash Pasta is summer in a bowl: a riot of roasted tomatoes and squash, silky noodles, and creamy goat cheese, all finished with a shower of fresh basil. This pasta is not just a treat for the taste buds but a celebration of color, texture, and bright seasonal flavors, coming together in a dish that’s weeknight-friendly yet dinner party worthy. Whether you crave comfort or want to impress guests with minimal effort, this recipe delivers richness and freshness in every forkful.

Creamy Cherry Tomato & Summer Squash Pasta Recipe - Recipe Image

Ingredients You’ll Need

All the elements in Creamy Cherry Tomato & Summer Squash Pasta are simple, but together they make magic. Each ingredient plays its own delicious part, contributing vibrant color, creamy richness, or that burst of tangy freshness that makes this dish truly unforgettable.

Whole grain rotini, fusilli, or penne pasta: These shapes hold onto the creamy sauce perfectly and add a hearty, nutty flavor.
Cherry tomatoes: Roasting brings out their natural sweetness, resulting in little juicy flavor bombs.
Yellow squash: Its mellow, buttery taste pairs beautifully with the other vegetables and gives the dish summery color.
Zucchini: Adds a lovely, slightly crisp-tender texture and rounds out the dish with subtle green freshness.
Olive oil: Helps caramelize the veggies in the oven and adds fruity richness throughout.
Salt and freshly ground black pepper: Essential for seasoning and waking up every flavor.
Lemon juice: The secret to a bright, tangy finish that balances all the creaminess.
Butter or olive oil: Lends that lush, smooth mouthfeel to the sauce; use your favorite.
Goat cheese: Adds creamy tang and gives the sauce its signature velvetiness.
Garlic: Just a touch infuses every bite with savory depth.
Red pepper flakes: A pinch offers just enough warmth to keep things lively.
Fresh basil: The final burst of herbal freshness, bringing all the ingredients together with a summery aroma.

How to Make Creamy Cherry Tomato & Summer Squash Pasta

Step 1: Roast the Vegetables

Preheat your oven to 400 degrees Fahrenheit and grab a large, rimmed baking sheet lined with parchment for easy cleanup. Toss your cherry tomatoes, zucchini, and summer squash with olive oil, then sprinkle with salt and pepper. Spread everything out in a single layer, or as close as you can get. Roast for about 25 minutes, giving everything a good stir halfway through. You want the tomatoes to burst and the squash to become perfectly tender, their natural sweetness concentrated by the hot oven.

Step 2: Cook the Pasta

While your veggies roast, bring a big pot of salted water to a rolling boil. Drop in your pasta and cook until al dente, following the package instructions. Before draining, dip a mug into the pot and reserve about a cup of the starchy cooking water—it’s liquid gold for making your sauce glossy and smooth. Drain the rest, then return the pasta to the pot so it stays piping hot.

Step 3: Create the Creamy Sauce

Right away, while the pasta is steaming, add lemon juice, butter (or more olive oil if you prefer), goat cheese, garlic, red pepper flakes, and a generous splash (about 1/4 cup) of that reserved pasta water. Toss gently but quickly, letting the heat melt everything together into a luscious sauce that clings to each noodle. Add a bit more pasta water as needed until the sauce is silky and just creamy enough.

Step 4: Combine with Roasted Veggies

Once your tomatoes and squash are roasted to perfection, scrape them—along with all those flavorful pan juices—into your pasta pot. Toss gently so the veggies stay delightfully chunky, and give everything a taste. Adjust the seasoning with more salt and plenty of black pepper. It’s starting to smell irresistibly good by now!

Step 5: Finish and Serve

Right before serving, shower over the chopped fresh basil. Gently toss again so every bite gets a hit of that unmistakable summery fragrance. Scoop into bowls immediately to enjoy the contrast of creamy pasta and juicy roasted veggies at their best.

How to Serve Creamy Cherry Tomato & Summer Squash Pasta

Garnishes

For an extra flourish, don’t be shy with garnishes! A sprinkle of crumbled goat cheese adds even more creaminess and tang, while extra fresh basil ribbons or a light zest of lemon peel will wake up every bite. If you’re feeling fancy, a drizzle of good olive oil right before serving adds gorgeous sheen and flavor.

Side Dishes

Creamy Cherry Tomato & Summer Squash Pasta loves company. Try pairing it with garlic bread, a crisp green salad, or a platter of roasted asparagus. The dish is filling yet light, so these accompaniments round out the meal without overwhelming the beautiful main event.

Creative Ways to Present

Let the colors shine! Serve in wide, shallow bowls so the roasted veggies are visible, or plate family style on a platter for that “abundant summer feast” vibe. Sometimes, I like to swirl the warm pasta in a nest and top it with the vegetables and basil for extra wow factor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors meld and become even more pronounced, making next-day lunches something to genuinely look forward to!

Freezing

Freezing isn’t recommended for Creamy Cherry Tomato & Summer Squash Pasta since the sauce’s creamy consistency may turn grainy and the roasted veggies lose their lovely texture. This dish really shines fresh, but you can prep ingredients ahead to save time.

Reheating

To reheat, warm the pasta gently on the stovetop over low heat, adding a splash of water or milk to loosen up the sauce. Stir frequently until hot. If you’re microwaving, do so in short bursts and stir in between to keep the sauce creamy. Don’t forget a sprinkle of fresh basil before digging in!

FAQs

Can I use a different type of pasta?

Absolutely! Any short, textured pasta works well—think penne, rigatoni, or even farfalle. The beauty of Creamy Cherry Tomato & Summer Squash Pasta is its flexibility.

What if I don’t like goat cheese?

Soft cream cheese, ricotta, or even mascarpone will work as substitutes for goat cheese, each offering a unique twist while keeping the sauce beautifully creamy.

Can I add protein to this recipe?

Yes! Grilled chicken, shrimp, or white beans are all lovely additions that blend seamlessly into the summery mix, making Creamy Cherry Tomato & Summer Squash Pasta a hearty main dish.

Is this recipe gluten-free?

It can be! Simply use your favorite gluten-free rotini or fusilli. The sauce and veggie mix is naturally gluten-free, so the swap is easy and delicious.

How can I make it vegan?

To veganize Creamy Cherry Tomato & Summer Squash Pasta, use olive oil instead of butter, opt for a vegan soft cheese (or a dollop of cashew cream), and enjoy all the lusciousness—totally plant-based.

Final Thoughts

If you’re craving something vibrant, creamy, and full of summer flavor, Creamy Cherry Tomato & Summer Squash Pasta is bound to become a new favorite. Each bite is a wonderful reminder of how the simplest seasonal produce can become pure comfort with just a few special touches. Make it soon, and share it with someone you love!

Creamy Cherry Tomato & Summer Squash Pasta Recipe

★★★★★

4.9 from 10 reviews

Author: Mariam
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Creamy Cherry Tomato & Summer Squash Pasta is a delightful and flavorful dish that perfectly captures the essence of summer. Roasted cherry tomatoes and tender squash are combined with a creamy goat cheese sauce to create a pasta dish that is both comforting and refreshing.

Instructions

Preheat oven: to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
Roast vegetables: Toss cherry tomatoes, zucchini, and squash with olive oil, salt, and pepper. Roast for 25 minutes until tomatoes burst and squash is tender.
Cook pasta: Boil salted water and cook pasta al dente. Reserve 1 cup of cooking water.
Make sauce: In the pot with hot pasta, add lemon juice, butter, goat cheese, garlic, and red pepper flakes. Toss with reserved pasta water until creamy.
Combine: Add roasted vegetables and juices to the pot. Toss to combine. Season with salt, pepper, and basil. Serve.

Notes

This dish is best served immediately to enjoy the fresh flavors.
Feel free to customize the vegetables based on what’s in season or your personal preferences.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting, Boiling, Tossing
Cuisine: Italian