12 oz fresh rigatoni pasta or any short pasta
2 tablespoons olive oil
1 lb diced yellow and green summer squash
1/2 large red onion, sliced
4 cloves garlic, minced
1 cup roasted red pepper strips
8 tablespoons unsalted butter
¾ cup of pasta cooking water
4 oz fresh mozzarella, diced
1/2 cup shredded parmesan cheese
Salt and black pepper, to taste
¼ teaspoon red pepper flakes
Freshly chopped parsley
Heat a large pot of water over high heat until boiling. Add salt and pasta, and cook according to package directions. Reserve about 1 cup of the pasta water before draining the pasta. Set pasta aside until ready to use
Heat a large skillet over medium heat and add the olive oil. Next, add in onion and cook for about 1 minute. Add the diced squash and minced garlic, as well as a big pinch of salt and pepper. Mix well and let the squash cook until almost all of the water has cooked out and the squash is soft and starting to brown a little bit. It will take about 10 minutes,
Add half the butter, red pepper strips, and seasoning.
Cook for 3-4 minutes.
Add the pasta back in and mix everything together well. Add remaking butter and fresh mozzarella. Mix and add the pasta water.
Heat for a few minutes. Remove from the heat and add the Parmesan and parsley.
Serve in pasta bowls.