Name: Roasted Summer Vegetables and Pasta
Yield: 8 (1-cup) servings
Ingredients: 1 package small tubular pasta (8-ounce); 3 large yellow squash (about 4 cups, halved and sliced 1-inch thick crosswise); 1 pint grape or cherry tomatoes; 1 red onion (halved and sliced 1/2-inch thick); 6 cloves garlic (sliced); 3 tablespoons olive oil; Salt and pepper to taste; 3 tablespoons grated Parmesan cheese; 1/2 cup torn fresh basil leaves

Roasted Summer Vegetables and Pasta

This easy recipe captures the essence of summer. Fresh basil is a key ingredient, while roasted garlic adds a truly intensive flavor.

Servings 8 (1-cup) servings

Ingredients

1 package small tubular pasta 8-ounce
3 large yellow squash about 4 cups, halved and sliced 1-inch thick crosswise
1 pint grape or cherry tomatoes
1 red onion halved and sliced 1/2-inch thick
6 cloves garlic sliced
3 tablespoons olive oil
salt and pepper to taste
3 tablespoons grated Parmesan cheese
1/2 cup torn fresh basil leaves

Servings 8 (1-cup) servings

Ingredients

1 package small tubular pasta 8-ounce
3 large yellow squash about 4 cups, halved and sliced 1-inch thick crosswise
1 pint grape or cherry tomatoes
1 red onion halved and sliced 1/2-inch thick
6 cloves garlic sliced
3 tablespoons olive oil
salt and pepper to taste
3 tablespoons grated Parmesan cheese
1/2 cup torn fresh basil leaves

Instructions

Preheat oven to 450°F. Line a baking sheet with foil. Cook pasta according to package directions, omitting any salt or oil. Drain and set aside.
Spread squash, tomatoes, onion, and garlic on prepared baking sheet. Toss with oil and season to taste. Roast in oven for 35–40 minutes.
Add pasta to pan, mixing with vegetables. Sprinkle with Parmesan cheese, add basil, and toss well.