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.
Everyday Food, June 2007
- Prep Time 10 minutes
- Total Time 50 minutes
- Yield Serves 4
- 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
- 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.
- 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.
- 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.
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