Are you struggling this morning? Me, too. I caught up with family and friends in Oklahoma this weekend, over campfires and Mexican food and deep-dish pizza. It’s been glorious and I’m struggling to get back into work mode. Only have three and a half more days until next weekend!
I made this light but creamy pasta dish before I left town, and I might just make it again when I get back. It’s simple to make, plus it’s loaded with veggies and tastes much more indulgent than it really is. Burst cherry tomato juices, a little bit of butter and goat cheese, and reserved pasta cooking water form the most delicious of sauces.
That pasta cooking water is magical, so don’t forget to save some before you drain the pasta. It’s full of starch, which lends a fat-free creaminess to the pasta sauce, and helps the sauce stick to the pasta instead of just running off into your bowl.
We cooked the pasta in a relatively small pot, which meant that we got super concentrated cooking water, which I actually recommend. If Serious Eats says it’s ok, then I can, too, right?! (If you really want to geek out with me, check out “Does Adding Pasta Water Really Make a Difference?,” too. Let’s discuss!)
Watch How to Make Creamy Cherry Tomato & Summer Squash Pasta
Creamy Cherry Tomato & Summer Squash Pasta
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Italian
Simple summer pasta recipe featuring roasted cherry tomatoes, zucchini and yellow squash with rotini and a light goat cheese sauce. Recipe yields 4 servings.
Ingredients
- ½ pound whole grain rotini or fusilli or penne pasta
- 1 pint (2 cups) cherry tomatoes
- 2 medium yellow squash, quartered vertically and then sliced into ¼-inch wide wedges
- 1 medium zucchini, quartered vertically and then 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 red pepper flakes
- 1 to 2 tablespoons chopped fresh basil
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the whole cherry tomatoes and sliced zucchini and squash with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer (or as close to a single layer as possible). Roast for about 25 minutes, tossing halfway, until the cherry tomatoes have burst and the squash is tender.
- Meanwhile, bring a pot of salted water to boil and cook the pasta until al dente, according to package directions. Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the pasta and return it to the pot.
- While the pasta is hot, add the lemon juice, butter, goat cheese, garlic and red pepper flakes to the pot. Add about ¼ cup of the reserved pasta cooking water and gently toss the pasta until the ingredients are evenly mixed together and the pasta is coated in a light sauce (add more reserved cooking water if the pasta seems dry).
- Once the tomatoes and squash are out of the oven, add them to the pot along with all of the tomato juices. Gently toss once again to combine. Season to taste with salt (I added more than ½ teaspoon) and freshly ground pepper, then sprinkle chopped basil over the pasta and divide into individual serving bowls. Serve immediately.
Notes
Make it gluten free: Substitute gluten-free pasta for the whole grain pasta.
Make it dairy free/vegan: Substitute olive oil for the butter and skip the goat cheese. The starchy pasta water is pretty creamy in itself, so I think it’ll still be nice and saucy without the goat cheese. You might want to add some nutritional yeast, to taste, for cheesy flavor.
Storage suggestions: This recipe keeps well, refrigerated and covered, for about three days. Serve leftovers as a chilled pasta salad or gently reheat.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Carrie
I made the vegan version and it did end up creamy even without cheese. Loved the roasted veg. Great recipe!
Kate
Thank you, Carrie!
Halle
this was so, so good! I added some broccoli and used more pasta and goat cheese (so I wouldn’t have little bits of both left over), and it all worked out beautifully.
Kate
Great to hear, Halle! Thank you for your review.
Sam
One of my all time favorite summer meals. For maximum deliciousness, highly recommend bursting the tomatoes when you are mixing everything together.
Tonight ended up subbing red bell peppers for the yellow squash since the store was out of squash, and it was so delicious that my husband rated it 11/10. Fun way to change things up!
Kate
Thank you for sharing, Sam!
Cathy Joyner
We made it vegan by using Miyokos vegan butter and Follow Your Heart mozzarella shreds instead of goat cheese and it was DELICIOUS!! And gorgeous! We loved the roasted tomatoes and think we will use even more of those next time we make this. Yum!! Thanks!!
Kate
I’m glad you loved it, Cathy!
Frances
Made it tonight- it was delicious! Pretty much everything I’ve tried on this site is. We usually keep the recipes vegetarian but did add chicken sausage to this for some extra protein.
Kate
I’m happy you loved it, Frances! Thank you for your review.
Carlyn
So, so good and it was incredibly simple! Thank you, Kate!
Kate
You’re welcome, Carlyn!
Jordan
Excellent dish! I made it with squash & tomatoes (didn’t have zucchini on hand), and used olive oil and nutritional yeast instead of butter and cheese. I’m breastfeeding and our 3mo doesn’t do well with dairy. I was excited to see nutritional yeast as a substitute because I just recently found out that it is good for lactation! Nice bonus!
Will definitely make again.
Kate
Great to hear, Jordan! Thanks for sharing.
alison
“No way could this be creamy and delicious with so few ingredients.” I was so wrong. This was a simple 30 minute dinner that is so perfect I went back for seconds. I’m adding this to my regular meal-prep list. Thanks for the recipe!
Kate
I’m happy you made it anyway, Alison! Thanks for your review.
Sarah
A new go-to for an easy and delicious summer dish. Love the fresh and creamy flavors!
Kate
Thank you, Sarah!
Lin K.
I have made many of your delicious recipes and this is the first time I came away disappointed. The flavor was good but the texture just all seemed too soft and the texture of the burst tomato skins was too irritating. Just found it hard to chew.
I’ll give it another try but this time I’ll leave the squash with some firmness. Not sure about the tomatoes. The flavor is nice but I don’t want the peel. Too fussy to remove I think. Maybe puree them and add to the pasta water??
Kate
I’m sorry you didn’t love this one, Lin. Thank you for your feedback.
Karen
Made this for lunch,all vegetables from garden.Cooked vegetables on stovetop, used regular tomatoes cut up. doubled the sauce and added mushrooms Hubby said ,you could make this again. So it’s a keeper, thank you
Gina
So simple and soooo good. I used cavatappi because that’s what I had on hand. It was delicious. I’m not a huge fan of goat cheese but I used it anyway and now will have to keep buying it just so I can make this again. This is going in my regular rotation for sure.
Laurie
I don’t usually comment on recipes, but this was wonderfully tasty. I added some cooked chicken, that I needed to use and it worked well with this recipe. Many thanks!
Kate
I’m glad you did comment, Laurie! Thanks for sharing how much you liked this recipe.
Angie D
This is one of my family’s favorite summer recipes. I’m pretty sure we ate it every week. It is super easy to make, has lots of flavor, and is wonderfully fresh. We added twice the vegetables to use up all the squash we grew. Thank you for a healthy recipe that 3 teenage boys applaud!
Lauren
This is one of my favorite recipes and I make it all the time! I sometimes leave out or sub the cheese and it is still absolutely delicious. All of your recipes I have tried are amazing. Thank you!
Mel
This is requested at least once a month by my SO. Tried the broccoli as suggested by another comment, very nice! Looking forward to trying the vegan version, and not letting on that I skipped the goats cheese. :-)
Halle
I’ve commented before, and this is one of my favorite summer recipes. I had some lemons lying around, and thought about this; went to the store, and it being January, the zucchini and tomatoes didn’t look great. So I made it with roasted carrots, red pepper, broccoli, and sauteed kale. So good! I still like the summer veggies best, but this recipe works all year long.
Kate
Thanks for commenting, Halle! I appreciate your review.
MikkiMouse
I added mixed mushrooms to the veggies. I followed the rest of the recipe and it was delicious! The addition of lemon juice was just the right touch for a bit of brightness. Thank you for sharing!
Michelle
This dish is incredible! I used a garlic and herb goat cheese (as it’s all they had at the store), and added sundried tomatoes to the mix! Definitely making this again!
Tara
What other types of cheese would you recommend for this, outside of goat cheese?
Kate
Feta can be a good substitution for goat cheese.
denise
Very tasty! Can’t wait until summer when zucchini and cherry tomatoes are more abundant to make this more frequently.
Shannon
I am not the best cook, but I made this tonight and really enjoyed it! I think I’ll definitely try this one again. My son complained about the garlic being too strong… was I supposed to saute it first or something? Thanks!
Kate
Hi! I’m happy you liked it. I’m sorry your son wasn’t a fan. You could use less garlic next time, if you like.
Allison
I have made this a couple of times now, and it is sooooooo good! I can’t stop eating it. Usually I’m a big dessert fan, but with this recipe, I’d rather just keep eating more dinner and skip the dessert! I think I could eat the entire 4 servings all by myself in one sitting. YUM!!!!
Meg
I never leave reviews, but Kate’s recipes are SO GOOD. This one in particular was perfection. I’m so glad I came across this blog!
Carly
Wonderful! I made with chickpea rotini (banza) to up the protein :)
Kate
Thank you for sharing, Carly!
Sara
I only have beefsteak tomatoes on hand – how would you recommend preparing them in place of the cherry tomatoes?
Kate
Hi Sarah! You could try to cut them into smaller chunks, then following the directions. They won’t burst the same, but you may be able to get some of the same juice texture.
Pamela
Our oven broke this week :( any suggestions for making the veggies via the stove top? Thank you!
Kate
Oh no! I can relate as I have been there recently. You could try to do the tomatoes in a pan with oil plus a lid to help them burst. In a separate pan, you could saute your squash. Be mindful of the oil not getting too hot!
Jessica Mayer
DA-YUM! So I’m on a Cookie and Kate recipe binge – I can’t get enough. My two year old loved this. I never knew how good roasted squash is – how versatile it is. I added some toasted pine nuts and chopped up dried cherry tomatoes in the end. Delish, I am grateful!
Kate
I love that, so much! Thank you for sharing, Jessica. I’m glad you are loving all the variations you are coming up with.
Jenn Kandt
I eat mostly plant based… but I love love love goat cheese! So I thought to myself… this better be worth it! :) And boy, it sure was!!!! The boyfriend gave it raving reviews as well.
Might just need to make this next week for my friend’s birthday party. :)
Jacci
This looks delicious! Do I leave the 2 garlic cloves whole or mince them?
Kate
Hi Jacci, thank you so much for bringing that issue to my attention! The clove should be pressed or minced before using. I’ve just corrected the recipe.
Judith
Hi I’m looking forward to making this recipe. It looks great! I was wondering how it is reheated and if you think it would be ok to make ahead and then reheat for dinner. If it is still good reheated, what method do you recommend for reheating? Do you think a crockpot would work? thanks so much
Kate
Hi Judith! I like this one best right away, but it also works just fine gently warmed up – microwave to stovetop. Or, serve chilled. Let me know what you think!
Bri Bell
D A N G
Made this recipe over a year ago and forgot how good it was until I remade it last night. Husband walked in and said “oh I love this stuff” because he remembered it A YEAR AGO. I’m normally not a goat cheese girl but it works!
Karen Marie
Just made this summer pasta for dinner tonight with ripe tomatoes from the garden. Absoluty delicious, flavorful and completely effortless!
Carol
This was fabulous! Used fresh veggies from our garden and added mushrooms. We will make this often!
Barbie
This was so good! I doubled the recipe since I was serving 5 and hoped to have leftovers. Nope. It was completely consumed and I was told I could make it again…preferably tomorrow night. I made one change as the heat index was in the 100’s and we have no air conditioning. I grilled the summer squash/zucchini and tomatoes rather than using the oven. Took about 15-20 minutes. I put the tomatoes on about 5 minutes after the squash. We plan on grilling portobello mushrooms to add next time.
Jessica McManus
Delicious and easy. I didn’t have squash so I doubled the zucchini but I feel like this pasta could be so versatile with add ins. Will definitely make this again. Thank you, Kate!
Nina in CLE
I made this tonight and it was lovely both in taste AND in looks! I followed the recipe exactly (except for the fact that I dislike goat cheese, but had another tangy, crumbly kind of cheese around- FONTINELLA- and used that instead) and because I’m a really ‘slow-cook’-er, I’d prepped the veggies and pre-cooked them yesterday and also had some pretty freshly cooked pasta ready to go (well about 2/3’s of that amount, due to chowing down some for lunch the previous day!), cooked up more to fulfill the amount given in recipe (AND SAVED cooking water as you reminded). It took much less time this way (or maybe the SAME amount of time, but divided over 2 sessions) and it was creamy-tomatoey- pasta-licious!!- I loved the texture and the “feel” of it while eating. A total winner! Only was a tad sorry I didn’t have anyone to share it with: it was that good!
Rita
Very good per my husband! No goat cheese, so I substituted feta. Added mushrooms and red peppers to my roasting pan because they needed to be used. I’m sharing the recipe with my daughters.
Ariel
This was the absolute best thing I’ve cooked all summer. Thanks Kate!
Regina
This was a yummy dish! All of my family including my 5,4 and 2 1/2 old ate it up! Since my kids sometimes have a hard time eating squash and zucchini I chopped the pieces up really small and they didn’t even notice! I will definitely be trying more of your recipes! Thank you very much!
Kim
Made this tonight and it was super delicious! Didn’t want to turn on the oven since it was a hot day, so we sautéed the veg on the stovetop. Also subbed ricotta for the goat cheese because I had some on hand. It was creamy and delicious, and I’ll be making this again soon.
Kate Heilman
This was fabulous! I used a whole pound of fresh pasta to have some leftovers and it was wonderful.
Kate
I love it! Thank you for sharing, Kate.
Christine T Westdyk
Hi Kate!
I made this with leftover roasted vegetables and cherry tomatoes. I didn’t have goat cheese on hand so I used feta. I don’t think there is a better flavor combination than feta and lemon! It is delicious.
As always,
Thank you!
Christine
Helen
This was very tasty!!! I added sun dried tomatoes and will definitely be making again. Love your easy, clean and healthy recipes. Thanks
Kate
You’re welcome, Helen! I’m delighted you loved this recipe and have been enjoying others.
Elizabeth
Can you make this with regular tomatoes instead of cherry? It sounds great! Very curious.
Kate
Hi! I would suggest cherry or grape if you can find them. The other tomatoes may not hold up quite as well.
Sue
Delicious and so easy to make
Laura
This is so delicious! I made it with lentil pasta and didn’t have goat cheese so used a little cheddar I had on hand. What a great way to use up some summer produce. So fresh and yummy! And easy!!
Rick
This has been one of my wife and mine’s very favorite recipes since we discovered it more than two years ago. We think we’ve just about perfected it (for our tastes, of course) during that time with the following changes: we use 2-3 oz. of Trader Joe’s goat cheese with honey; and add a Vidalia onion chopped thick, along with 2-3 oz. torn spinach and 1/4 cup of toasted pine nuts. Yum! Thanks so much for this staple in our rotation!
jenny dixon
This is a family favorite! We have often taken this to friends who need a meal, it has been enjoyed by kids and parents alike.We have used different veggies in addition to the tomatoes and found the recipe to be very forgiving.The goat cheese and lemon are magic. Thank you for another wonderful recipe Kate!
Kate
A family favorite, that’s great! Thank you for your review.
Marie
This is such a delicious recipe! It tastes amazing and whipped up very quickly, even got the thumbs up from my non-veg partner. Adding it to my weekly rotation for sure.
Dee
Hi there! Your recipes always turn out to be a big hit in my house but need some advice on this one. I tried to make this pasta without cheese as I’m lactose intolerant. Others who’ve commented said it still comes out creamy without cheese. Mine didn’t come out creamy for some reason, and was a bit dry and bland. What could I have done wrong? What could I do differently?
Kate
Hi, I’m sorry to hear that! Did you use the starchy pasta water?
Deepa
I did use the pasta water and followed the recipe exactly as I could, minus the cheese. Any ideas?
Kate
That’s strange, I’m sorry! If you make it again, let me know how it turns out.
Jennifer
This was absolutely delicious. I did the veggies in a skillet, started tomatoes and then added zucchini and squash about 10 minutes later. Didn’t have goat cheese, so used a few dollops of ricotta. The recipe looks so simple, but had so much flavor. Husband said to put it in the rotation
Kate
Great idea! Thank you for sharing, Jennifer.
Paul in Sacramento
Great year round but stellar with fresh summer garden/farmer’s market vegetables!
My husband is always up for this…year round. But summer fresh veggies and basil really make this sing.
I usually double this recipe to have lots of leftovers for lunch. Which, doesn’t give me a lot of oven space to roast all the veggies. So, I burst the tomatoes in a Dutch oven ( just like Kate’s Caprese Pasta Salad calls for) and then add the pasta and roasted veggies to that. Don’t forget to add the lemon juice!
Another easy recipe to enjoy this summer.
Thanks, Kate!
Kate
Thank you for sharing, Paul! I appreciate your review.
Lyndsey
I didn’t love squash or zucchini until I received some from a substitution produce box and went looking for a recipe and came across yours. I am now a fan who makes this dish regularly. The only thing I do differently is add Parmesan rinds (an Italian trick) and mushrooms in with the pasta as it cooks. We eat as is, we eat it with sautéed shrimp, we eat it with chicken… it just is all delish!
Kate
Hooray! I’m glad that you love it.
Amy McGinnis
Hi Kate, I’m planning to make this, but my husband hates tomatoes. I saw another commenter suggesting making a puree with them after roasting? He will eat tomato sauce and tomato based things. Just not tomatoes in their natural form. Do you have any suggestions? I’m really looking forward to trying this in the next few days!
Kate
Hi, I haven’t tried it as another commenter suggested. But, if they seemed to like it that may work. Let me know!
Ellen
I was trying to figure out an easy (and tasty) way to use my leftover zucchinni and summer squash when stumbled across this recipe- I saw it had goat cheese and I was sold. I cannot get over how creamy and delicious this pasta was! This will definitely be a summer staple for me now. Thanks for sharing!
Kate
You’re welcome, Ellen!
Lori
This was such a hit I made it again immediately! So easy and so good! Thank you!
Jessica
Wow, this was so, so good! RAVE reviews from me and my husband, 1.5 year old happily ate the noodles, we are still working on squash acceptance. Thanks so much!!
Kate
Hooray! I’m glad it was a hit with everyone, Jessica.
Ainslie Barnard
So much flavor! Loved by both the adults and the kids in our house.
Kate
That’s great to hear, Ainslie! Thank you for your review.
Julia
Do you think it would be too sweet with honey goat cheese, or would mozzarella work better? This looks great, thank you!
Kate
Hi Julia! I’m not sure about honey goat cheese. Mozzarella can be a little bit stringing or clumpy when melted. I’m not sure you will get the same result.
Monica
It was so so easy and quick to make and absolutely delicious!! I wouldn’t change a thing! This is definitely becoming a regular weeknight dinner! Thank you for another wonderful recipe!!
Kate
You’re welcome, Monica! Thank you for your review.
Diane Tripp
This was delicious and we gobbled it up. I think the addition of some kalamata olives would give it a nice touch.
Anita from Vancouver BC
Loved it! I did add more salt in the end as you suggested.. What I really like is that I was able to use the tomatoes, squash and zucchini from my partner’s garden that he had way too much of. Making it a second time this week.
Kate
I love that! Thank you for sharing, Anita.
Traci Amck
Oh my gosh this recipe is to die for! I cannot believe it’s not more caloric. I cheated and used two ounces of goat cheese instead of 1 ounce and also added fresh spinach at the very end stirred into the dish to make it even a little healthier. Really, really delish!!!
Kate H.
This pasta dish was amazing! I made it this evening with a few changes based on what I had at hand. I added broccoli to the vegetables being roasted as well as sautéed some shallots, garlic, and tofu sausage. I didn’t have goat cheese so I used feta and I threw in a splash or two of white wine near the end. So good.
Kate
I’m glad you enjoyed it and added your own touch! Thanks for sharing, Kate.
Erin B
I used mozzarella bc that’s what I had, it did not come out as creamy as yours, but was DELICIOUS! The lemon really brightened the flavor and the pinch of red pepper flakes gave it the perfect zing. I will make this again for sure, with goat cheese this time!
Kate
I’m glad you ended up enjoying this pasta, Erin!
Val
Love this recipe, originally found one like it but uses farfelle (bowtie) pasta. It is a great summer meal.
Heather
I made this for dinner tonight. Followed the recipe exactly and it was great! My husband isn’t a big fan of squash or zucchini but he loved it too! Your recipes are always amazing! Thank you!
Kate
You’re welcome, Heather! Thank you for your review.
Mary
I love this recipe! It is so tasty, easy to make and perfect for the summer. It tastes indulgent but feels light! I love the flavor of the burst cherry tomatoes. I can’t wait to eat the leftovers! Cookie and Kate never disappoints!
barbara
Delicious! used only zucchini as that is what I had in my garden.
Kate
Great to hear, Barbara! I appreciate your review.
Denice
Dang…..that was delish!! I did add some fresh spinach at the time with the cheese to let it heat by the pasta – but dang- that was wonderful and so easy!
Kate
Wonderful to hear, Denice! Thank you for your review.
Mary Beth Kurtz
I love this dish! I used Penne pasta and added more goat cheese but delicious!
Kate
Great to hear, Mary! Thank you for your review.
Elizabeth
This recipe was included in my CSA email as in this weeks share we received the cherry tomatoes, squash, zucchini and basil and OMG how have I not seen this on your website before….it’s amazing. I made the vegan version and it’s on our list of faves.
Kate
That’s great to hear, Elizabeth!
Debbie
I just finished eating this and it was fabulous! I will definitely make it again. I could not find yellow squash so I substituted my favorite – eggplant, and used some tomatoes from the garden cut into chucks. The juices were still fantastic. Also, I used more cheese because I love the flavor, and paired it with a Portuguese white wine. Yum!
Kate
Sounds like a delicious pairing!
Rachael
delicious pasta salad– and easy to make — I made it as written here except used tomato/basil feta cheese because that’s what I had — I did burst any tomatoes that weren’t already which i would recommend – YUM
Kate
I’m glad you love it, Rachael!
Kris
Soooo good! Great way to use up garden tomatoes and patty pan squash. Used more veg than called for. Love it
Milly
I would love to make this recipe but here in the UK you cannot seem to get yellow squash for some weird reason (I actually didn’t know this until I tried to find some!) does it taste like zucchini? And what can I use instead?
Kate
You can use zucchini if you can’t find yellow squash. They are similar.
Elly
couldn’t find yellow squash so I substituted with fresh corn, added into the pasta at the very end. Also added a little mint on top of the basil. Very fresh and delicious!
Kate
Sounds delicious! Thank you for sharing, Elly.
Julie
I, truly, hate deviating from any recipe before making it as written. But, I found this one while looking up “cherry tomato recipes” (because my garden is out of control) and I just happened to have most of the ingredients on hand.
Before roasting, I halved my tomatoes, tossed them in olive oil, and then threw in a thinly sliced piece of onion (just because I didn’t feel like storing 1/4 onion that I used for making pickled cucumbers)
I substituted lime juice for the lemon juice, garlic butter (from Father’s Day fajitas) and added some leftover grated parm (from homemade pizza the day before)
Hands down, one of the BEST dishes I’ve ever made! All three of my kids (who despise tomatoes and onions) asked for seconds. This was sooooooo good and versatile!
Larry Kosowan
Found a yellow zuccinni in our garden, and your recipe today.
Thanks, it is just what I was looking for.
Kate
You’re welcome! I’m glad you loved it, Larry.
Crystal
This was so delicious! I left out the red pepper flakes since hubby isn’t a fan, and forgot to add the basil at the end but we loved it! Definitely going to my summer menu rotation!
Kate
This is a great recipe for summer! I appreciate your review, Crystal.
Sharon
This is one of my favorite pasta recipes! I love it. I always use a little more goat cheese. This is a keeper! Thank you.
Kate
You’re welcome, Sharon!
chai
I love this ppasta so much. I really struggle to cook, but made myself make this a few years ago. It is now one of the 5 dishes I make. I just decided I needed to name it because I make it so much. I usually make with parm instead, which you need to grate before you put in otherwise it gets sticky. I always forget to buy basil so I usually dont put it in. The goat cheese version is also bomb. The versatility of different squashes makes this great, as long as you have enough cherry toms. I just made this with eggplant last night, and it was still MAD GOOD. This recipe is BOMB for an easy delicious meal. I prefer it to most pastas I can order at restaurants. THANK YOU FOR FEEDING ME!!!
Kate
I’m glad you loved it, Chai! Thank you for your review.
Gail
Made this last night for dinner and it was so tasty!! Did not have goat cheese so I used feta – was anamazing mix with the lemon! Very simple to make and easy when you toss it all in the oven. I add some italian sausage to the pan as well and that complimented the dish nicely. 10/10 will make again
Kate
I love to hear that, Gail! Thank you for your review.
Lynda Juall Carpenito
OMG I am an experienced cook and baker. I made this recipe and delivered it to my dentist office today, .
I was so intriqued with your techniques as using the pasta water. I used creamy goat cheese and it was perfect. It was one of the best pasta dish I ever made and ate. So little ingredients but so delicious.
I ordered you cookbook today.
Thank you
Kate
I hope you love my cookbook, Lynda! I appreciate your review and support.
JoAnne Armitage
Made this recipe w/red, yellow & green peppers. I had made sweet Italian sausage w/onions & tomatoes 2 nites B4& cut the sausage up & roasted them until browned on the same pan as the tomatoes & peppers. I added them & didn’t have any goat cheese, but used feta & creamed cheese along w/the pasta water. Was delish! Love the touch of lemon w/the feta.Great combinations!! Thank you. I will make this for special occasions, also.
Shelly
I didn’t have goat cheese, so I used cream cheese. And used Campari tomatoes quartered instead of cherry because that’s what I had. Then added shredded Parmesan cheese. And it turned out great!
Jess
This was SO good! Doubled the recipe and used mozzarella instead of goat cheese. Added kidney beans for some more protein for the hubs. Used Jovial brown rice GF fusilli pasta. Will make again!
Raquek
This was really lovely. I did not have goat cheese so I used a sprinkling of grated Romano and it was fabulous.
Kate
I’m excited you loved it!
Angela
WOW! This is so delicious! I have so much squash and zucchini in my garden and came across this recipe when trying to find another way to use them. I’m so glad I came across it. This will definitely be on repeat at my home.
Kate
I love to hear that, Angela!
Anita
Going to try this but what are your thoughts on Feta instead of Goat Cheese?
Kate
Sure, you can try it. Let me know what you think!
Alex
Delicious! I subbed cream cheese for goat cheese because it is what I had. I love roasted tomatoes I cut up whole tomatoes for this I didnt have cherry tomatoes. I also only had one type of summer squash. I see other varieties in the comments that ill have to try too.
Kate
Thank you for sharing what you did, Alex!
Julie Stroeve
Love this! Tons of cherry tomatoes from the garden and this is just what I needed!
Kate
Great to hear, Julie!
Holly
Loved this recipe. I had cherry tomatoes, summer squash and zucchini from my CSA share and this was the perfect way to turn all of that into a delicious dish. Can’t believe the only fat is 2 TBSP of olive oil, so rich and creamy! Thank you for sharing!