Ingredients
3tbspolive oil
3clovesgarlic,minced
1onion,large, chopped finely
1zucchini,chopped
1yellow squash,chopped
10sugar plum tomatoes,chopped in halves
¾cupheavy cream
½cupmilk
1cupmexican cheese blend,shredded
4tbsplime juice
3tbspfresh cilantro,chopped
8ozgemeli pasta
paprika
salt
Preparation
Preheat the oven to 375 degrees F.
Heat oil in a large pot over medium-high heat. Add onions and garlic.
Sauté, stirring frequently, until onions become translucent for about 6 to 7 minutes.
Add in zucchini and squash and cook until tender and soft. Then, add in paprika and salt and stir.
Once preheated, line a baking tray with aluminum foil and place the tomatoes on it with the flat side facing down.
Drizzle olive oil on top of the tomatoes and place in the oven for 15 to 20 minutes. Remember to check on the tomatoes frequently.
Bring water in another pot to a boil, and pour in the uncooked pasta. Cook according to the directions on the box.
Once the veggies are tender and cooked, pour in the heavy cream and milk and bring to a boil.
Reduce heat to a simmer and stir in the cheese, ½-cup at a time. Add more cheese as needed if the mixture is not thick enough. If the mixture is too thick, add more milk as needed.
Stir in the lime juice and cilantro and turn off the heat if the crema has reached the desired consistency for about 15 to 20 minutes. Add more paprika and salt if desired.
Drain the pasta, and reserve some pasta water. Mix in the pasta and pasta water with the crema.
Once the tomatoes are roasted, place the tomatoes on the top of the pasta as a garnish.
Enjoy!
