Simple summer pasta recipe featuring roasted cherry tomatoes, zucchini and yellow squash with rotini and a light goat cheese sauce. Recipe yields 4 servings.
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.
Recipe from Cookie and Kate: https://cookieandkate.com/creamy-cherry-tomato-summer-squash-pasta/