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Pasta with Roasted Summer Vegetables and Basil

A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Pasta with Roasted Summer Vegetables and Basil

Source: Everyday Food, June 2007


  • 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


  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.

Reviews (24)

  • sohlgrenr 8 Aug, 2013

    This recipe was delicious. I think not tossing at the half way mark is a mistake. Next time, I will turn down to 425 and toss veggies. I went into my garden, pick fresh vegetables and basil - Will definitely use this recipe again. Thank you Martha!!!!

  • birdygirl170 19 Jun, 2013

    I have made this recipe twice and it's very good, but some of the vegetables burn instead of roasting nicely. The recipe states to roast at 450 for 30-40 mins and to NOT toss the vegetables, however, not tossing causes some of the veggies to burn on one side. Next time I will lower the oven temp to 425 and toss half way through. I've also used eggplant and sweet red pepper in the mix and it's delicious.

  • eveshatteen 2 Sep, 2012

    We just finished eating this for dinner, and it was delicious. It's rare for me to say this about any recipe, but I wouldn't change a thing. We squeaked in just under the wire for this to qualify as "summer" but the veggies were perfect. We love this recipe, and will definitely make it again.

  • GalfromKalamazoo 24 Aug, 2011

    This shouts SUMMER! Easy to make and so good hot or warm or cold, I used shallots and a mix of summer squash and zucchini. I used mozzarella chinks in addition to parmesan cheese. this is a keeper!

  • inikolic 24 Aug, 2011

    Made a delicious vegan version of this. Just omitted the cheese and used margarine instead of the butter.

  • jennycat33 23 Aug, 2011

    Very easy and yummy. I used crushed garlic from a jar and lots of it. Mix of zucchini and yellow plus half a red pepper that needed using. Some Peccorino Reggiano was a perfect topping. This one is so simple and a keeper.

  • hypolita 29 Jul, 2010

    Delicious but many the vegetables burned as did the baking sheets. Watch time and temp. setting.
    I threw in cubes of chilled mozzarella when tossing before serving-took this from another quick pasta recipe.

  • mamamia1212 27 Jul, 2010

    I split the 4 yellow squash into two yellow squash and 2 zucchini. Delicious! Family Favorite!

  • kristenrunk 27 Apr, 2010

    Hot or not, I will say that this recipe is very easy and has repeatedly been a hit with company. Great for a night entertaining after work - throw in some grilled salmon or not - it's been successful either way. This is a definite go-to meal for me.

  • kristenrunk 27 Apr, 2010

    Hot or not, I will say that this recipe is very easy and has repeatedly been a hit with company. Great for a night entertaining after work - throw in some grilled salmon or not - it's been successful either way. This is a definite go-to meal for me.

  • terivanhecke 12 Jul, 2008

    Me, again! This was a hit with my family - used the grill and added mushrooms. Think I'll use zucchini and summer squash next time for color and a different onion - didn't like the looks of the red onion after it was cooked. But, definitely going in the recipe box! Also, liked the break from a "meat on the grill" routine!

  • paintmencolorsofthearth 10 Jul, 2008

    To Chitowngal...i'm only 80 miles north of you in San Juan Cap. and it's not THAT hot! Fire up that grill or..turn on that oven...and then GET OUTTA THE KITCHEN!! Go and enjoy your backyard, front porch..etc..enjoy the evening.. NOW THAT'S...SUMMER!

  • paulalh 10 Jul, 2008

    We roasted the vegetables in foil on the grill and they were done in about 12 minutes. It was delicious! So the kids would eat it, I cut the squash into small, bite-sized pieces and left the onions in large chunks so I could take it out before serving.

  • momvarden 9 Jul, 2008

    Ok just tried it, we only had minced garlic and worked just fine. I use to yellow squash, zuccinni and a sweet white onion. Oh, yea we had to have some meat so at the end when we mixed the in the basil we added habanero chicken sausage that we cooked while everything else was cooking. It was excellent.

  • chitowngal 9 Jul, 2008

    I don't know where u r , but here in San Diego @ 90 degrees we r NOT going to turn on the oven @ 450 degrees. It's SUMMER ! I barely turn the stove on. Give me some summer recipes. Keep cool folks.

  • Mommakat 9 Jul, 2008

    To Cowgirlup, maybe they mean the oven should not be pre-heated.
    This recipe sounds just right for a vegetarian like myself. I'm going to add mushrooms.

  • paintmencolorsofthearth 8 Jul, 2008

    This pasta dish with roasted veggies sounds incredibly good to me! Who cares if ya have to stand over a grill or turn your oven's all about enjoying your creation with a great glass of wine, when you sit down to enjoy it! Hey, chill out! Enjoy your dinner and watch sun's amazing how much better your meal will taste! ENJOY!!!

  • McSally 8 Jul, 2008

    Who wants to turn their oven on to 450 in the summer. Not me, but I might make the receipe with grilled veggies.

  • cowgirrlup 8 Jul, 2008

    I might have to make this tonight, but on the grill for sure.

    I was also a bit confused by the recipe comment of not using a hot oven, then it says to pop them in a 450 oven..Oh well...

  • bsb1229 8 Jul, 2008

    Forget the oven and fire up the grill! Prep and season veggies like you would for the oven. Then place in a shallow foil pan (if it's too deep the veggies won't "roast", they'll become mushy). Place on grill at a moderate to moderate hot grill (depends on your grill). Follow the directions for the oven. I usually check the temperature of the grill and keep an eye on the veggies. Enjoy!

  • DeborahW 8 Jul, 2008

    I don't get it. The opening paragraph says "why use a hot oven?" and then the recipe calls for a 450-degree preheat. Am I missing something?

  • MeMePluto 8 Jul, 2008

    I would throw some mushrooms and zucchini in the mix also. Make a big foil pouch and grill....Yummy This could be a very slimming dish also depending on what kind of cheese and pasta you use. Going to be a keeper for me!

  • terivanhecke 8 Jul, 2008

    That was my suggestion - I hate to use the oven in this heat! Could you use one of those foil pans to cook/roast the veggies on the grill? Loved the pesto idea, too! This sounds like it makes alot, too!

  • Nouvisimo 8 Jul, 2008

    It's WAY too hot to use the oven. Why not grill all the veggies - maybe some eggplant too?! A Basalmic or pesto dressing would also be nice. YUM!

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