Pasta with Roasted Summer Vegetables and Basil


  • 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


Best Wine Deals

See More Deals

Snooth Media Network