Creamy Tomato & Avocado Squash Pasta

Creamy Tomato & Avocado Squash Pasta

Comfort food isn't just for wintertime. So here's some summer comfort for you. Your family and friends will feel they're getting treated like royalty when served this pasta recipe. That's because this isn't just any pasta dish. It's decadent from a just-right amount of cream. And the stewed heirloom tomatoes and avocado squash truly make it extra special. Avocado squash is lime-green-colored summer squash that's named after its shape... an avocado, of course. If you're unable to find this unique squash, zucchini is a delicious option. This pasta dish will be your crowning--and comforting--achievement on the dining table.

4
Servings
490
Calories Per Serving
Deliver Ingredients

Notes

See more of Jackie Newgent’s recipes on her blog, Tasteovers by Jackie: http://jackienewgent.com/recipe-blog/

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • 3/4 Cups finely chopped Vidalia or other sweet onion
  • 2 large garlic cloves, minced
  • 2 Teaspoons aged balsamic vinegar
  • 1 Pound fully-ripened heirloom or vine-ripened tomatoes, cored, seeded, and diced
  • 1 Pound summer squash, such as avocado squash or zucchini, halved lengthwise, and cut crosswise into (1/3-inch-thick) slices
  • 3/4 Cups low-sodium vegetable broth
  • 1 Teaspoon sea salt, or to taste
  • 1/4 Teaspoon freshly ground black pepper, or to taste
  • 8 Ounces dry whole grain medium-shaped pasta, such as penne or rotini
  • 1/2 Cup organic heavy cream
  • 1/4 Cup small fresh basil leaves

Directions

1. Heat 2 teaspoons of the oil in a stockpot or Dutch oven over medium-high heat. Add the onion and sauté until lightly caramelized, about 5 minutes. Add the garlic and sauté for 30 seconds. Add the vinegar, tomatoes, avocado squash, broth, 3/4 teaspoon of the salt, and the pepper and bring to a boil over high heat. Cover, reduce heat to medium, and simmer for 15 minutes, stirring once halfway through cooking. Uncover and cook while stirring occasionally until thickened yet still saucy, about 8 minutes more.

2. Meanwhile, cook the pasta according to package directions. Drain and toss with the remaining 1 teaspoon oil. Set aside.

3. Stir the cream into the tomato-squash mixture and simmer for 1 minute. Stir in the pasta and remaining 1/4 teaspoon salt and simmer for 1 minute more. Adjust seasoning.

4. Transfer the pasta to a large serving bowl, sprinkle with the basil, and serve.

Nutritional Facts

Total Fat
11g
16%
Sugar
25g
28%
Saturated Fat
6g
25%
Cholesterol
24mg
8%
Carbohydrate, by difference
88g
68%
Protein
14g
30%
Vitamin A, RAE
125µg
18%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
57µg
63%
Calcium, Ca
132mg
13%
Choline, total
28mg
7%
Fiber, total dietary
9g
36%
Fluoride, F
11µg
0%
Folate, total
102µg
26%
Iron, Fe
4mg
22%
Magnesium, Mg
87mg
27%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
256mg
37%
Selenium, Se
51µg
93%
Sodium, Na
242mg
16%
Water
287g
11%
Zinc, Zn
2mg
25%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.