Cherry Tomato & Garlic Pasta

Cherry Tomato & Garlic Pasta

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From: EatingWell Magazine, May 2019

This easy and healthy pasta recipe takes just 20 minutes to prep so it's a perfect weeknight dinner. Cooking garlic cloves whole and then mashing them into the sauce not only saves time, it creates a mellow garlic flavor that melds seamlessly into the silky burst cherry tomatoes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces whole-wheat penne pasta
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, peeled
  • 2 cups cherry tomatoes
  • 1 medium yellow squash, halved and sliced ¼ inch thick
  • ¾ teaspoon salt
  • 1 cup chopped fresh basil
  • 1 cup pearl-size or mini mozzarella balls (about 4 ounces)
  • ¼ cup finely grated Parmesan cheese


  • Prep

  • Ready In

  1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Reserve ¼ cup cooking water, drain the pasta and cover to keep warm.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to medium and cook, stirring, until it begins to soften and turn light golden, about 3 minutes. Add tomatoes, squash and salt; cook, stirring occasionally, until the squash softens and the tomatoes begin to burst, 4 to 5 minutes. Lightly mash the garlic with the back of a spoon. Remove from heat.
  3. Add the pasta and reserved cooking water to the pan along with basil and mozzarella; toss to combine. Serve topped with Parmesan.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 385 calories; 15 g fat(5 g sat); 7 g fiber; 49 g carbohydrates; 16 g protein; 72 mcg folate; 25 mg cholesterol; 5 g sugars; 0 g added sugars; 1,529 IU vitamin A; 22 mg vitamin C; 253 mg calcium; 3 mg iron; 622 mg sodium; 609 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (31% dv), Calcium (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1½ fat, 1 vegetable, ½ medium-fat protein

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