Roasted Summer Vegetable Pasta
 
 
Makes 4 servings
Ingredients
  • 2 pounds summer squash, cut into 1" pieces
  • 2 pints mini heirloom or cherry tomatoes
  • 1 large red onion, cut vertically into quarters and then crosswise into ½"-thick pieces
  • 4 garlic cloves, smashed
  • ¼ cup olive oil
  • sea salt and freshly ground black pepper, to taste
  • 8 ounces short pasta, such as gemelli or fusilli
  • 2 tablespoons unsalted butter
  • ½ cup grated Gruyère cheese, plus more for serving
  • 1 cup firmly packed torn fresh basil
Instructions
  1. Preheat oven to 425 degrees. Divide squash, tomatoes, onion and garlic between two large baking sheets. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread evenly on baking sheets.
  2. Bake for 20 minutes, remove from the oven and stir gently. Bake for an additional 10-15 minutes or until vegetables are caramelized and fork tender.
  3. Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package directions. Drain and return to pot.
  4. Add roasted vegetables, butter, Gruyère cheese and basil to pot. Season with salt and pepper and toss gently to combine. Serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-summer-vegetable-pasta/