June Recipe

Pasta with Roasted Summer Vegetables and Basil

From Martha Stewart’s Everyday Food

4 yellow summer squash (about 2 pounds total), sliced 1 inch thick crosswise, halved if large
2 pints grape tomatoes (about 4 cups)
2 medium red onions, halved and sliced ½ inch thick
4 garlic cloves, peeled and smashed
¼ cup olive oil
coarse salt and ground pepper
8 ounces short pasta, such as campanelle or fusilli
2 TBLS butter
½ cup grated Parmesan cheese, plus more for serving
1 cup torn fresh basil leaves

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. Roast without tossing until tender and starting to brown. 30-40 minutes.
2. Meanwhile, bring a large pot of salted water to boil. Add pasta and cook until al dente, according to package directions. Drain, and return to pot.
3. Add vegetables, butter, Parmesan, and basil to pasta; season with salt and pepper, and toss gently to combine.

Delicious. Easy. Summer.