Tuesday, August 6, 2013

Pasta with Roasted Summer Vegetables

Are you looking for something new to do with all those fresh veggies coming from your garden? This recipe is definitely worth a try! It is delicious!
 I made it tonight and steeled myself for an onslaught of complaints from my 3 children when they saw big pieces of vegetable staring them in the face. It never came. And that is remarkable. The first comment I heard was, "This is yummy pasta!" We all loved it. It is the perfect, fresh summer meal. 
The veggies called for in the recipe could easily be substituted for the fresh veggies that you have. I did green beans instead of tomatoes and yellow onions instead of red. 

2 pound(s) summer squash, (about 4), halved lengthwise if large, sliced crosswise 1 inch thick
2 pint(s) grape or cherry tomatoes
1/4 cup(s) olive oil
8 ounce(s) short pasta shape, such as campanelle or fusilli (I used pasta shells)
2 tablespoons  unsalted butter
1/2 cup(s) Parmesan cheese, finely grated, plus more for serving
1 cup(s) fresh basil leaves, firmly packed and torn (I didn’t use nearly this much to suit my own taste)
2 red onions, halved lengthwise and sliced 1/2 inch thick
4 clove(s) garlic, crushed
Coarse salt
Freshly ground pepper
Olive Oil

Preheat oven to 450 degrees 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.

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.

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.

In order to give credit where credit is due, I got this Martha Stewart recipe here.

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