Cook rigatoni pasta according to package instructions
While pasta is cooking, chop the zucchini squash into quarter chunks. Cook them in a pan with 2 tsp. of olive oil and add the garlic powder or cloves and cook until the squash brown and becomes tender. Once it's done, remove the squash from the pan and set aside.
Chop the cherry tomatoes into halves and add them into the pan along with the balsamic vinegar. Mix well and cook for about 1 min, then add the sun dried tomatoes and sugar and mix again. Cook this until the cherry tomatoes soften and a sauce forms.
Once the tomatoes are done cooking, add the sauce to the drained pasta along with the squash and the rest of the ingredients. Mix well until everything is combined and uniform.You can serve this immediately with fresh parsley on top or store in the fridge for later! Enjoy!
