Pasta w Roasted Vegs and Basil
By Reneeb
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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
Details
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.
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