This warm, summery Summer Squash Pasta with Sungold Tomatoes is an antioxidant-filled meal that’s quick and easy to whip up for your next summer gathering. Roasting Sungold tomatoes adds a pop of sweetness and subtle acidity that perfectly complements the mint, Parmesan and lemon. The excess water from both squashes creates a wonderful base for a thin sauce that forms while cooking and ties the whole dish together. This dish is light, healthy and fresh! Keep reading for ideas and tips on substituting ingredients—like the Sungold tomatoes if you can’t find them—and how to prevent your squash from becoming mush.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Save on prep time by using pre-cut zucchini and squash mix.
• If you can't find Sungold tomatoes on the vine, you can use cherry tomatoes instead. You can also substitute fresh basil for the mint.
• Keep some of the pasta cooking water and add a little if the pasta is sticking together. To boost the sauce’s flavor, be sure to scrape the roasting pan well when you add the roasted tomato mixture in Step 3. 
• Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition Notes

• From Sungold to your typical garden varieties, tomatoes are a great source of nutrients, including fiber, antioxidants and vitamins A and C. There’s evidence that eating tomatoes may reduce the risk of heart disease and certain types of cancer and support healthy skin.
• Zucchini and yellow squash are essentially identical when it comes to nutrients. Both offer a healthy dose of fiber, folate, potassium and vitamin C. Together with their antioxidants, you get a nutrient-dense package that can help protect your skin, eyes, heart and bones. 
• With its classic corkscrew shape, fusilli pasta provides lots of nooks to hold all that delicious sauce. While whole-wheat pasta provides more fiber, you’ll still get fiber, protein and other nutrients with regular semolina pasta. Plus, since the veggies in this dish also provide fiber, you’re still adding to your fiber bottom line for the day if you use regular fusilli for this dish.