- 4 Yellow Summer Squash, Sliced 1 inch thick crosswise, halved if large
- 2 pints grape tomatoes
- 2 medium red onion, halved and sliced 1/2 inch thick
- 4 garlic cloves, peeled and smashed
- ¼ cup olive oil
- salt
- black pepper
- 8 ounces campanelle
- 2 tablespoons butter
- ½ cup parmesan cheese, grated
- 1 cup fresh basil leaves, torn
ingredients
directions
1. 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 to 40 minutes |
2. 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. |
3. Add vegetables, butter, Parmesan, and basil to pasta; season with salt and pepper, and toss gently to combine. |
Pasta with Roasted Summer Vegetables and Basil. To import, drag image to your MacGourmet recipe box.