14 Great Vegetarian Recipes for your Health

11. Summer squash and cherry tomato pasta

Pasta doesn't have to be heavy, try this lighter roasted vegetable version. You'll love it.

Ingredients

• ½ pound whole grain, gluten-free or spelt penne or fusilli
• 2 cups halved cherry tomatoes
• 2 medium sliced yellow squash
• 1 medium sliced zucchini
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp lemon juice
• 1 pounce crumbles goat cheese
• 1 diced garlic clove
• Pinch red pepper flakes
• 2 tbsp fresh chopped basil

Directions

• Serves 4
• Heat oven to 200C/400F. Mix the tomatoes, zucchini and squash pieces in a bowl with olive oil and a sprinkle of salt and pepper. Lay on a baking tray and roast for 25 minutes, turning the vegetables once halfway through.
• Cook the pasta according to the directions on the packet, reserve 1 cup of the pasta cooking water for later.
• Drain pasta; return to pot and add the lemon juice. Garlic, red pepper flakes butter and goat cheese. Add ¼ cup of the reserved cooking water to help combine the ingredients. Toss gently to mix, add more water if you think it is too dry.
• Add the cooked vegetables, along with any juices, to the pasta pot and gently mix to combine. Season to taste and sprinkle over chopped basil. Serve.