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
Servings
8(1-cup) servings
Ingredients
  • 1 package small tubular pasta8-ounce
  • 3 large yellow squashabout 4 cups, halved and sliced 1-inch thick crosswise
  • 1pint grape or cherry tomatoes
  • 1 red onionhalved and sliced 1/2-inch thick
  • 6cloves garlicsliced
  • 3tablespoons olive oil
  • salt and pepper to taste
  • 3tablespoons grated Parmesan cheese
  • 1/2cup torn fresh basil leaves
Instructions
  1. 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.
  2. Spread squash, tomatoes, onion, and garlic on prepared baking sheet. Toss with oil and season to taste. Roast in oven for 35–40 minutes.
  3. Add pasta to pan, mixing with vegetables. Sprinkle with Parmesan cheese, add basil, and toss well.
Recipe Notes

Calories 189 | Calories from fat 29% | Fat 6 g, Saturated Fat 1 g | Cholesterol 2 mg | Sodium 38 mg, Carbohydrate 28 g | Dietary Fiber 2 g | Sugars 5 g | Protein 6 g, Diabetic Exchanges1 1/2 starch | 1 vegetable | 1 fat