Ingredients
8 oz or your favorite pasta (I used Cascatelli)
1 pint (2 cups) cherry tomatoes
1 large yellow squash,
1 medium zucchini
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tbs Mary Green's by @kendospice
2 tablespoons lemon juice
2 tablespoons vegan butter
1 ounce vegan shredded parmesean
1 small clove garlic, pressed or minced
red pepper flakes
1 to 2 tablespoons chopped fresh parsley or basil
Directions
Step 1
Quarter your zucchini and yellow squash vertically and then sliced into ¼-inch wide wedges. Chop parsley and set aside. Add your zucchini, yellow squash, cherry tomatoes to a baking pan, add oil, salt, pepper, Mary Green’s seasoning by @kendospice (Omit if you don’t have any) and mix thoroughly with your hands.
Step 2
Bake at 400F for 25 mins.
Step 3
Cook your pasta as directed on the box. Save 2 cups of pasta water.Once pasta is done add lemon juice, vegan butter, vegan shredded Parmesan, minced garlic, red pepper flakes, 1/4 cup of pasta water and mix thoroughly. Add in your baked veggies, pinch of salt, and a little bit more crushed red pepper.
Step 4
Serve and garnish with fresh parsley.
