Pasta with Roasted Summer Vegetables and Basil

By Chef_JR4

Ingredients

• 4 yellow summer squash (about 2 pounds total), sliced 1 inch thick crosswise, halved if large
• 2 pints grape tomatoes (about 4 cups)
• 2 medium red onions, halved and sliced 1/2 inch thick
• 4 garlic cloves, peeled and smashed
• 1/4 cup olive oil
• Coarse salt and ground pepper
• 8 ounces short pasta, such as campanelle or fusilli
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 cup torn fresh basil leaves

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1. Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat. Roast without tossing until tender and starting to brown, 30 to 40 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain, and return to pot.

3. Add vegetables, butter, Parmesan, and basil to pasta; season with salt and pepper, and toss gently to combine.