Pasta with Roasted Summer Vegetables and Basil

Name: Pasta with Roasted Summer Vegetables and Basil
Yield: serves 4
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

December 22, 2011

A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.

Recipe information

Yield
serves 4

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

Preparation

Step 1
Preheat oven to 450°F. 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 then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
Step 2
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.
Step 3
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.
Roasting Vegetables
Step 4
If you have older produce, tomatoes that don’t seem to want to ripen, or any other less-than-ideal vegetables on hand, consider boosting their flavors by roasting them. The vegetables can then be integrated into sauces, salads, and even pizza.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsPasta Fusilli Cherry Tomato Tomato Vegetable Summer Squash Squash Parmesan Cheese Dairy Basil Herbs & Spices Main Dinner Nut Free Vegetarian Weeknight Meals Roast Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Roasting Vegetables

Step 4

Recipe notes