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Pasta with Roasted Summer Vegetables and Basil

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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

Source: Everyday Food, June 2007

Ingredients

  • 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

Directions

  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 Add a comment

  • Rochelle Tinker
    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!!!!
    Reply
  • birdygirl15
    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.
    Reply
  • Eviebelle
    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.
    Reply
  • 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!
    Reply
  • MS10837871
    24 AUG, 2011
    Made a delicious vegan version of this. Just omitted the cheese and used margarine instead of the butter.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • mamamia1212
    27 JUL, 2010
    I split the 4 yellow squash into two yellow squash and 2 zucchini. Delicious! Family Favorite!
    Reply
  • MS10576672
    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.
    Reply
  • MS10576672
    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.
    Reply