Pasta w Roasted Vegs and Basil

By Reneeb

Ingredients

• 4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick
• 2 pints grape or cherry tomatoes
• 2 red onions, halved lengthwise and sliced 1/2 inch thick
• 4 garlic cloves, crushed
• 1/4 cup olive oil
• Coarse salt and freshly ground pepper
• 8 ounces short pasta shape, such as campanelle or fusilli
• 2 tablespoons unsalted butter
• 1/2 cup finely grated parmesan cheese, plus more for serving
• 1 cup firmly packed torn fresh basil leaves

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 and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.

2.
Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.

3.
Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.