Pasta with Roasted Summer Vegetables and Basil

Name: Pasta with Roasted Summer Vegetables and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, 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

Servings: persons

1
Preheat oven to 450F.
2
Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets.
3
Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly.
4
Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
5
Meanwhile, bring a large pot of water to a boil; add a generous amount of salt.
6
Cook pasta until al dente according to package instructions.
7
Drain, and return to pot.
8
Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine.
9
Reheat over medium-low if necessary before serving.
10
If you have older produce, tomatoes that dont seem to want to ripen, or any other less-than-ideal vegetables on hand, consider boosting their flavors by roasting them.
11
The vegetables can then be integrated into sauces, salads, and even pizza.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pasta with Roasted Summer Vegetables and Basil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!