Serves 4
4 medium/small size summer squash - sliced 1" thick crosswise, halved if large
2 pints grape tomatoes (about 4 cups)
2 medium red onions, halved and sliced
1/2" thick
4 garlic cloves, peeled and smashed
1/4 cup olive oil
coarse salt and ground pepper
8 oz. short pasta (they recommend campanelle or fusilli but I used bow tie)
2 tbsp. butter
1/2 c. grated Parmesan cheese plus more for serving.
1 cup torn fresh basil leaves
Preheat oven to 450. 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, 30-40 minutes.
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.
Add vegetables, butter, Parmesan, and basil to pasta; season with salt and pepper, and toss gently to combine.
ENJOY!
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