Cherry Tomato and Summer Squash Pasta

Cherry Tomato and Summer Squash Pasta

Ingredients:

• 8 oz or your favorite pasta (I used Cascatelli)

• 1 pint (2 cups) cherry tomatoes

• 1 large yellow squash,

• 1 medium zucchini

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 1 tbs Mary Green's by @kendospice

• 2 tablespoons lemon juice

• 2 tablespoons vegan butter

• 1 ounce vegan shredded parmesean

• 1 small clove garlic, pressed or minced

• red pepper flakes

• 1 to 2 tablespoons chopped fresh parsley or basil

Directions:

Quarter your zucchini and yellow squash vertically and then sliced into ¼-inch wide wedges. Chop parsley and set aside. Add your zucchini, yellow squash, cherry tomatoes to a baking pan, add oil, salt, pepper, Mary Green’s seasoning by @kendospice (Omit if you don’t have any) and mix thoroughly with your hands.

Bake at 400F for 25 mins.

Cook your pasta as directed on the box. Save 2 cups of pasta water.Once pasta is done add lemon juice, vegan butter, vegan shredded Parmesan, minced garlic, red pepper flakes, 1/4 cup of pasta water and mix thoroughly. Add in your baked veggies, pinch of salt, and a little bit more crushed red pepper.

Serve and garnish with fresh parsley.