Creamy Cherry Tomato & Summer Squash Pasta

1 lb penne pasta
1 pint cherry tomatoes
2 yellow squash, quartered & sliced
2 zucchini, quartered & sliced
Fresh basil, chopped
2 cloves garlic, minced
2 oz goat cheese
2 tbsp butter
2 tbsp lemon juice
Olive oil
Salt & freshly ground black pepper

Heat oven to 400°.  On a sheet pan, mix cherry tomatoes and summer squash with a light coating of olive oil, and salt and pepper to taste. Roast for 20-25 minutes stirring halfway. While the veggies are roasting, boil pasta until cooked and reserve 1 cup of the pasta water. While the pasta is hot, add butter, basil to taste, goat cheese, lemon juice, and garlic. Pour in small amounts of the reserved water to evenly mix all ingredients together. Add roasted veggies. For added flavor, mix in a pinch of dried chili pepper flakes.

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