Pasta With Roasted Summer Vegetables and Basil |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Made this before, captured this from The Oregonian. Great summer recipe, it is best if you use fresh, local ingredients. Ingredients:
4 summer squash, sliced 1 inch thick crosswise (about 2 pounds total) |
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 |
8 ounces pasta (fusilli, penne, etc) |
2 tablespoons butter |
1/2 cup grated parmesan cheese, plus more for serving |
1 cup basil leaves, torn |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 450 degrees Fahrenheit. Divide squash, tomatoes, onions and garlic between two large baking sheets. Drizzle with oil and season with salt and pepper. Toss to coat. Roast until tender and starting to brown, 30 to 40 minutes.
2. Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
3. Add vegetables, butter, Parmesan, and basil to pasta. Toss gently to combine.
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