Pasta with Roasted Summer Vegetables

 

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!

Printable Recipe.