Categories: Pasta

Ingredients

• 8 oz. penne pasta
• 2 tbsp. olive oil
• 6 garlic cloves, peeled
• 2 cups cherry tomatoes
• 1 medium yellow squash, halved and sliced 1/4-inch thick
• 3/4 tsp salt
• 1 cup chopped fresh basil
• 1 cup pearl-size mozzarella balls
• 1/4 cup finely grated Parmesan

Directions

1. Bring a large pot of water to a boil. Add pasta and cook as directed. Reserve 1/4 cup cooking water, drain the pasta and cover to keep warm.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to medium and cook, stirring, until it begins to soften and turn light golden, about 3 minutes. Add tomatoes, squash and salt; cook, stirring occasionally, until the squash softens and the tomatoes begin to burst, 4-5 minutes. Lightly mash the garlic with the back of a spoon. Remove from heat.

3. Add the pasta and reserved cooking water to the pan along with basil and mozzarella; toss to combine. Serve topped with Parmesan.

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