This recipe is from the CookingLight magazine, their “eat more veggies” spring 2024 issue. It was simple to make and delicious to eat!

Ingredients

• 8 ounces whole wheat penne pasta
• 2 Tbsp extra-virgin olive oil
• 6  garlic cloves, peeled
• 2 cups cherry tomatoes
• 1 medium yellow squash, halved and cut into ¼ inch slices
• ¾ teaspoon kosher salt
• 1 cup chopped fresh basil leaves
• 1 cup pearl-size mozzarella balls
• 2 ounces Parmigiano-Reggiano cheese, shaved

Directions

Cook pasta as directed; reserve ½ cup-ish of cooking water, drain, and cover to keep warm.

Heat oil to medium-high in a large skillet. Add garlic, reduce heat to medium, and cook until soft and golden, 3 minutes or so. Add tomatoes, yellow squash, and salt. Cook for around 5 minutes, until the tomatoes are bursting, the squash is soft, and the garlic is easily mashed. Squish it all down with a spatula and remove it from the heat.

Add reserved cooking water as needed to sauce it up. Mix in cooked pasta. Add in mozzarella. Mix in basil.

Serve with shaved Parmigiano-Reggiano

Nutrition per serving (serves 4):

385 Calories, 15g Total Fat, 16g Protein, 42g Total Carbohydrate. This is 3 “carb choices”, so if you watch this type of thing, go easy on carbs for the rest of the day.

Elliecoo Rating: ★★★★★