Thursday, July 11, 2013

Roasted Summer Vegetable Pasta

This meal is perfect for summer!!

  • 5 summer squash, halved lengthwise , sliced crosswise
  • 2 pints grape tomatoes
  • 1 red onion, sliced
  • 4 garlic cloves, crushed
  • 1/4 cup olive oil
  • Coarse sea salt and freshly ground pepper
  • 8 ounces pasta
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 cup fresh basil leaves, plus more for garnishing
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 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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