Cherry Tomato & Summer Squash Pasta

cookieandkate.com

Jesse McManis

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

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