Summer Squash Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh zucchini and yellow squash tossed with pasta, tomato, and fresh herbs, topped with creamy burrata cheese. Light and summery with bright flavors. Perfect for a warm-weather lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 oz. dried rigatoni
- 1 cup reserved starchy pasta water
- 3 tablespoons olive oil (separated)
- ½ large red onion (chopped)
- 1.5 teaspoons salt (separated)
- 5 garlic cloves (peeled and thinly sliced)
- 2 cups cherry tomatoes (halved)
- ½ cup sauvignon blanc
- 2 tablespoons tomato paste
- 1 teaspoons freshly ground pepper
- ½ teaspoon red pepper flakes
- 1 medium yellow summer squash (or 2 small)
- 1 medium zucchini (or 2 small)
- 3-4 fresh basil leaves (ripped)
- 3-4 fresh mint leaves (ripped)
- 8 oz. burrata (we used 4 2-oz. balls but you can use 2, 4-oz. balls as well)
- 1 tablespoons balsamic glaze
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 694mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 338mg
- Calcium
- 117mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.