Squash and Tomato Pasta

During summer, I like to eat foods that are light. I love pasta but spaghetti, meatballs and garlic bread is just a bit too heavy. This Squash and Tomato Pasta is a great light alternative. This is perfect for all you parents who have picky eaters like mine. My son refuses to touch vegetables.  He thinks that everything green is a vegetable and even told me the other day that he didn’t like kiwi because it was green and a vegetable.  So I do anything and everything to hide veggies in food.

Ingredients:
1 small yellow squash
2 lbs. Roma tomatoes, chopped
1 clove garlic
4 oz. Mozzarella cheese
Rigatoni pasta
1/4 c. Olive oil

1 bunch basil, chopped.

Salt and pepper to taste

Bring water to a boil. Place the garlic clove and pasta into the water and cook pasta according to package directions. Drain

Grate squash into thin strips. Combine squash, tomatoes and olive oil and bail in a large bowl. Add salt and pepper to taste.

Mash cooked garlic clove with the back of a knife and add to bowl along with pasta and cheese. Toss until combined. Season with salt and pepper.

This is a healthy and delicious meal that comes together in about 20 minutes.  The squash blends together with cheese so your kids won’t even know they are eating it! Sneaky Sneaky!

For a summer drink to go with your meal, try my Blueberry Lemonade Spritzer: