Best 8 Angel Hair Pasta With Summer Squash And Cherry Tomatoes Recipes

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Savor the delightful combination of angel hair pasta, tender summer squash, and bursting cherry tomatoes in a vibrant and flavorful dish that captures the essence of summer. This easy-to-make recipe is perfect for a quick and wholesome meal, bringing together the garden's bounty in a symphony of colors and flavors. Prepare to tantalize your taste buds with this delightful angel hair pasta dish, where the delicate strands of pasta dance harmoniously with the crisp zucchini, juicy tomatoes, and a delightful blend of herbs and spices.

Here are our top 8 tried and tested recipes!

ROASTED CHERRY TOMATOES WITH ANGEL HAIR



Roasted Cherry Tomatoes with Angel Hair image

This is something I threw together one day when I was faced with an abundance of fresh cherry tomatoes and basil from my garden. Delish!

Provided by It's A New Day

Categories     Main Dish Recipes     Pasta

Time 59m

Yield 2

Number Of Ingredients 8

1 (10 ounce) basket cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon minced garlic
salt and ground black pepper to taste
4 ounces angel hair pasta
3 basil leaves, cut into thin strips, or more to taste
1 dash red pepper flakes
2 tablespoons fresh grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
  • Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
  • Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 39.8 g, Cholesterol 4.4 mg, Fat 10.6 g, Fiber 4.7 g, Protein 11.2 g, SaturatedFat 1.9 g, Sodium 283.4 mg, Sugar 1.3 g

ANGEL HAIR PASTA WITH SUMMER SQUASH, ZUCCHINI, AND CHERRY TOMATOES



Angel Hair Pasta with Summer Squash, Zucchini, and Cherry Tomatoes image

Provided by Eden Hensley

Categories     Main

Time 30m

Yield 8

Number Of Ingredients 13

Angel Hair pasta, 16 ounces (approximately 2 1/2 inches diameter of dry pasta)
3 Tablespoon Extra Virgin Olive Oil
1 small onion, diced
1 clove garlic, minced
1 1/2 pounds Yellow summer squash (roughly two to three), sliced in 1/4 inch rounds and halved
1 1/2 pounds Patty Pan squash (about two), sliced in 1/4 inch "rounds" and halved
1 1/2 pounds Zucchini (roughly two to three), sliced in 1/4 inch rounds and halved
1 teaspoon Kosher salt
1/4 teaspoon black pepper, freshly ground
1 pint, assorted cherry tomatoes, roughly sliced in quarters or halves
1 Tablespoon fresh Chives, minced
1 Tablespoon fresh Tarragon, minced
1 Tablespoon fresh Basil, roughly torn (optional, necessary if serving slaw in sweet peppers)

Steps:

  • Prepare Angel Hair pasta according to directions on packaging.
  • Heat Extra Virgin Olive Oil in either a large saute pan or work over medium-high heat.
  • When the olive oil shimmers, add the onion and garlic.
  • When the onion is almost translucent, about three to four minutes, add the zucchini and yellow squash and saute until almost tender, about five to serve minutes.
  • Season with salt and pepper.
  • Stir in cherry tomatoes and cook for an additional two minutes. Just enough time to heat the tomatoes through but not wilt them.
  • Toss carefully with chives and tarragon, leaving on the heat no more than half a minute.
  • Serve family style, using a slotted spoon to transfer to top of bowl with angel hair pasta. Toss carefully to distribute summer squash, zucchini, and cherry tomatoes. Top with fresh Basil.

ANGEL HAIR PASTA WITH SQUASH



Angel Hair Pasta With Squash image

Make and share this Angel Hair Pasta With Squash recipe from Food.com.

Provided by CookingONTheSide

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

10 cups water
1/2 cup olive oil
4 garlic cloves
5 medium zucchini (try to get long skinny ones, no more than an 1 1/2 inches in diameter)
1 lb angel hair pasta (capellini)
2 tablespoons salt
romano cheese, to your taste

Steps:

  • Put the water on to boil.
  • In a large skillet, heat the oil over medium high heat.
  • Peel the garlic cloves and smash lightly with the side of a knife to release some of the oils.
  • Add the garlic to the oil.
  • Wash and dry the zucchini.
  • Cut off the ends and use a peeler to make zebra stripes down the length of the zucchini (leaving some of the skin adds flavor to the pan).
  • Cut the zucchini crosswise into rounds a little less than 1/4-inch in thickness.
  • When the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer.
  • Fry until a nice dark brown on one side.
  • Use tongs or two forks to turn them over. When they are brown on the second side remove them to your serving bowl.
  • Continue frying the zucchini in batches.
  • By now the water should be boiling.
  • Add the salt and then stir in the pasta.
  • Once the water comes back to the boil the pasta will be done in a minute or so.
  • Do not overcook; drain the pasta.
  • Empty the oil from the skillet and pour in the drained pasta.
  • Stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan.
  • Put the zucchini slices on top and then slide the whole thing back into your serving bowl.
  • Serve with lots of grated Romano cheese.

Nutrition Facts : Calories 468.7, Fat 19.4, SaturatedFat 2.8, Sodium 2354.2, Carbohydrate 62.6, Fiber 4.3, Sugar 4.2, Protein 12

GRILLED SUMMER SQUASH AND TOMATOES WITH ANGEL HAIR PASTA



Grilled Summer Squash and Tomatoes With Angel Hair Pasta image

This is so simple and so good. I make this on an indoor grill, but it can be made on an outside grill or in a stovetop grill pan. This is adapted from a recipe in Everyday Food Magazine (#3), and the original recipe is pasta and cheese-less and also includes grilled chicken. Sometimes I also make it that way.

Provided by Vino Girl

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

4 ounces uncooked angel hair pasta
1 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon dried basil
2 small yellow squash or 2 small zucchini, halved lengthwise
3 medium tomatoes, halved
salt, to taste
1/4 teaspoon fresh ground black pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Cook pasta according to package, drain.
  • In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper.
  • Set aside.
  • Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
  • Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
  • Remove from grill and allow to cool enough for you to handle.
  • Cut the veggies into bite-sized pieces.
  • Toss pasta and vegetables together in a large serving bowl.
  • Top with cheese.

Nutrition Facts : Calories 356, Fat 9.9, SaturatedFat 2.1, Cholesterol 4.4, Sodium 100.2, Carbohydrate 56, Fiber 5.8, Sugar 9.7, Protein 12.9

SUMMER GARDEN PASTA



Summer Garden Pasta image

Provided by Ina Garten

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
  • Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

ROASTED CHERRY TOMATOES WITH ANGEL HAIR PASTA



Roasted Cherry Tomatoes with Angel Hair Pasta image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

1 pound red cherry tomatoes, halved
1 pound yellow cherry tomatoes
1/2 pound small green heirloom tomatoes, quartered
1/4 cup olive oil
3 tablespoons slivered garlic
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/4 cup chiffonade fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 teaspoon minced fresh oregano leaves
1 pound angel hair pasta
2 tablespoons extra-virgin olive oil
8 ounces whole-milk ricotta salata, crumbled
1/2 cup toasted pine nuts
1/2 cup grated Pecorino
Additional chopped fresh herbs, garnish
Hot French or Italian bread, accompaniment

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. Stir well.
  • Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain and return to pot. Toss with the extra-virgin olive oil. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes. Add the ricotta salata cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.
  • Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately.

ANGEL HAIR PASTA WITH PEPPERS AND TOMATOES



Angel Hair Pasta With Peppers and Tomatoes image

This simple pasta celebrates the end-of-summer harvest and is perfect for a light lunch or supper, or as part of a buffet. Bell peppers and other sweet peppers - like Corno di Toro and many other varieties of peppers of every hue - ripen in late summer, the same time as long-awaited flavorful (and multicolored) tomatoes, making their pairing seem almost preordained.

Provided by David Tanis

Categories     dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 garlic cloves, smashed to a paste
2 tablespoons red-wine vinegar, or a bit less, to taste
3 tablespoons extra-virgin olive oil, plus more for bread crumbs, if using
Salt and pepper
Red-pepper flakes, to taste
1 cup finely diced sweet peppers (a mix of colors, if possible)
3 to 4 cups halved cherry tomatoes, or larger tomatoes cut into 1-inch chunks
1 pound angel hair pasta, capellini or spaghettini
2 ounces ricotta salata or mild feta cheese, roughly crumbled (about 1/2 cup)
1/4 cup coarse toasted bread crumbs, for garnish (optional)
1 small bunch basil, for garnish

Steps:

  • Put a large pot of water over high heat and bring to a boil.
  • In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
  • Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
  • Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
  • Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
  • Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
  • Garnish with whole or torn basil leaves. Serve warm or at room temperature.

ANGEL HAIR PASTA WITH GARDEN VEGETABLES



Angel Hair Pasta with Garden Vegetables image

"This family favorite is especially fun to make when the garden is full of fresh vegetables," reports Jun Barrus from Springville, Utah. "It's quick to fix, delicious and always different-just choose the vegetables that have ripened that day!" More Pasta Recipes ยป

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

8 ounces uncooked angel hair pasta
1 cup sliced fresh mushrooms
1 cup thinly sliced fresh carrots
1 cup fresh snow peas
1 cup chopped sweet yellow, red or green pepper
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons cornstarch
1 cup vegetable broth or chicken broth
1/4 teaspoon salt
3 medium tomatoes, peeled and chopped
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened., Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 714mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

Tips:

  • To save time, use pre-cut zucchini and cherry tomatoes.
  • If you don't have a grill, you can roast the zucchini and cherry tomatoes in the oven at 400 degrees Fahrenheit for 15-20 minutes.
  • Feel free to add other vegetables to the pasta, such as bell peppers, mushrooms, or spinach.
  • Use a good quality olive oil to enhance the flavor of the dish.
  • Garnish the pasta with fresh basil or parsley before serving.

Conclusion:

Angel hair pasta with summer squash and cherry tomatoes is a light and refreshing dish that is perfect for a summer meal. The grilled vegetables add a smoky flavor to the pasta, while the cherry tomatoes add a pop of sweetness. This dish is also very easy to make, and it can be on the table in less than 30 minutes. So next time you're looking for a quick and easy summer meal, give this recipe a try. You won't be disappointed!

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