Pasta with Roasted Summer Vegetables and Basil

Ingredients

  • 1 cup firmly packed torn fresh basil leaves
  • ½ cup finely grated parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 8 ounces short pasta shape, such as campanelle or fusilli
  • Coarse salt and freshly ground pepper
  • ¼ cup olive oil
  • 4 garlic cloves, crushed
  • + 3 more ingredients
    • 2 red onions, halved lengthwise and sliced ½ inch thick
    • 2 pints grape or cherry tomatoes
    • 4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick

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, ...

View full recipe at SpringPad

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