Heat oil in a large pot over medium-high heat. Add onions and garlic and
3. Step
sauté, stirring frequently, until onions become translucent (about 6-7 minutes).
4. Step
Add in zucchini and squash and cook until tender and soft. Then, add in paprika and salt and stir.
5. Step
Once preheated, line a baking tray with aluminum foil and place the tomatoes on it
6. Step
with the flat side facing down. Drizzle olive oil on top of the tomatoes and place in the oven for 15-20 minutes. Remember to check on the tomatoes frequently.
7. Step
Bring water in another pot to a boil, and pour in the uncooked pasta. Cook according to the directions on the box.
8. Step
Once the veggies are tender and cooked, pour in the heavy cream and milk and bring to a boil.
9. Step
Reduce heat to a simmer and stir in the cheese, half-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.
10. Step
Stir in the lime juice and cilantro and turn off the heat if the crema has reached the desired consistency (about 15-20 minutes). Add more paprika and salt if desired.
11. Step
Drain the pasta, and reserve some pasta water. Mix in the pasta and pasta water with the crema.
12. Step
Once the tomatoes are roasted, place the tomatoes on the top of the pasta as a garnish.
