PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- 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 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.
Nutrition Facts : Calories 513 g, Fat 24 g, Fiber 7 g, Protein 16 g
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