You may think that pasta with summer squash doesn’t sound very seasonal. But somehow in the Bay Area, it is! My garden is still growing tomatoes and squash, even if not at a very fast rate.
I was craving this bright pasta, not only because it’s delicious, but I love that the colors are aligned with the holidays. It’s basically a present to anyone’s tummy because, for one thing, the avocado sauce is phenomenal.
If you have time to make this 30-minute pasta during this crazy holiday week, I highly recommend it! If summer squash isn’t available, you can use zucchini.
Pro Tip: Feel free to substitute queso fresco or greek yogurt for fromag blanc.
Avocado Pasta with Roasted Cherry Tomatoes, Summer Squash, and Fromage Blanc
Time: 30 Minutes
1 pint cherry tomatoes
1 lb small summer squash or zuchinni, quartered vertically, sliced into ¼-inch wide wedges
1 tbsp fresh thyme, roughly chopped
4 tsp garlic, roughly chopped, divided
½ cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
¼ cup basil or epazote leaves, packed
4 garlic cloves, whole
¼ tsp red pepper flakes
1 avocado, cut into chunks
1 cup fromage blanc
4 green onions, light and dark green parts, roughly chopped
2 tbsp lemon juice
½ teaspoon grated lemon zest
24 oz fresh pappardelle pasta
Pecorino cheese, for grating
Basil leaves, roughly chopped
Red pepper flakes
Grated pecorino cheese
Preheat the oven to 400F and line a large baking sheet with parchment paper.
Add tomatoes, squash, thyme, and 3 tsp garlic to a baking sheet in a single layer. Toss with 2 tbsp olive oil to combine. Season with kosher salt and freshly ground black pepper to taste.
Roast vegetables for 25 minutes, turning halfway through, and continue cooking until the tomatoes have burst and the squash is tender.
In a small saucepan, heat ¼ cup extra-virgin olive oil, basil leaves, garlic cloves, and red pepper flakes over very low heat (below a simmer) for about 20 minutes, until the garlic is golden. Allow basil oil to cool.
Add avocado, fromage blanc, 2 tbsp olive oil, green onions, 1 tsp chopped garlic, lemon juice, ½ lemon zest, and ½ tsp kosher salt to a food processor. Pulse until the sauce is smooth.
Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente, according to package directions. Drain pasta, reserving 1 cup of pasta water. Return pasta to the pot.
To the pasta, gently stir in the avocado sauce, basil oil, and roasted vegetables. Add ¼ cup reserved pasta water at a time if necessary to thin the sauce.
Add pasta to plates and garnish with chopped basil leaves, red pepper flakes, and pecorino cheese.
If you loved this recipe, you will love my recipes for Cheesy Chickpea Pasta with Spring Greens, Tomatoes, and Olives, Zuchetti alla Puttanesca, and Fettuccine with Guanciale and Garden Fresh Tomato Sauce!