Creamy Cilantro Lime Pasta with Roasted Tomatoes

Method

1. Preheat the oven to 375°F.
2. Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and minced garlic and sauté, stirring often, until the onion becomes translucent, about 6-7 minutes.
3. Add the chopped zucchini and yellow squash to the pot and cook until tender and soft. Season with paprika and salt, and stir well.
4. Line a baking sheet with aluminum foil. Arrange the halved tomatoes on the foil, cut side down. Drizzle a little olive oil over them and roast in the preheated oven for 15-20 minutes, checking occasionally.
5. Meanwhile, bring a large pot of salted water to a boil. Add the gemeli pasta and cook according to the package directions until al dente.
6. Once the vegetables are tender, pour in the heavy cream and milk. Bring the mixture to a boil, then reduce the heat to a simmer.
7. Gradually stir in the shredded Mexican cheese, about half a cup at a time, until fully melted and the sauce thickens. If the sauce is too thick, add a splash more milk.
8. Stir in the lime juice and chopped cilantro. Let the crema simmer for 15-20 minutes until it reaches your desired consistency. Adjust seasoning with more paprika and salt if needed.
9. Drain the pasta, reserving about 1/2 cup of the pasta water. Add the drained pasta and a little of the reserved water to the crema and toss to coat evenly.
10. Serve the pasta topped with the roasted tomatoes as a garnish. Enjoy immediately.