Are you struggling this morning? Me, too. I caught up with family and friends in Oklahoma this weekend, over campfires and Mexican food and deep-dish pizza. It’s been glorious and I’m struggling to get back into work mode. Only have three and a half more days until next weekend! I made this light but creamy pasta dish before I left town, and I might just make it again when I get back. It’s simple to make, plus it’s loaded with veggies and tastes much more indulgent than it really is. Burst cherry tomato juices, a little bit of butter and goat cheese, and reserved pasta cooking water form the most delicious of sauces.
That pasta cooking water is magical, so don’t forget to save some before you drain the pasta. It’s full of starch, which lends a fat-free creaminess to the pasta sauce, and helps the sauce stick to the pasta instead of just running off into your bowl. We cooked the pasta in a relatively small pot, which meant that we got super concentrated cooking water, which I actually recommend. If Serious Eats says it’s ok, then I can, too, right?! (If you really want to geek out with me, check out “Does Adding Pasta Water Really Make a Difference?,” too. Let’s discuss!)
Watch How to Make Creamy Cherry Tomato & Summer Squash Pasta
