Summer Squash Pasta with Sungold Tomatoes = Summer in a Bowl

Ingredients

• 1 pound Sungold tomatoes (about 3 cups)
• 2 large yellow squash, sliced into 1/4-inch-thick rounds
• 1 small zucchini, sliced into 1/4-inch-thick rounds
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, divided
• 8 ounces fusilli
• 1 small sweet onion, chopped (about 1 cup)
• 6 cloves garlic, finely chopped
• 2 tablespoons lemon juice
• 1/4 teaspoon ground pepper, plus more for garnish
• 1/2 cup packed fresh mint leaves, plus more for garnish
• 1/2 cup grated Parmesan cheese, divided
• 2 tablespoons unsalted butter, cubed

Instructions

1. Preheat oven to 425°F. Add tomatoes, squash and zucchini to a large rimmed baking sheet. Drizzle the vegetables with 1 tablespoon oil and sprinkle with Italian seasoning and 1/4 teaspoon salt; toss to combine. Roast until the squash is tender and the tomatoes are just starting to burst but still slightly firm, 8 to 10 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta until tender, about 8 minutes. Drain and set aside.
3. In the same pot, heat the remaining 1 tablespoon oil over medium heat until shimmering. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Gently fold in the roasted tomato mixture, lemon juice, pepper and the remaining 1/4 teaspoon salt; cook, undisturbed, until a thin sauce forms, 1 to 2 minutes. Reduce heat to low and fold in the pasta, mint, 1/4 cup Parmesan and butter. Cook, stirring constantly, until the butter is melted, about 2 minutes.
4. Divide among 4 shallow bowls and sprinkle with the remaining 1/4 cup Parmesan. Garnish with pepper and/or mint, if desired.