Pasta with Roasted Summer Vegetables and Basil
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
Ingredients
2 lb. summer squash
2 pt. grape or cherry tomatoes
1/4 c. olive oil
8 oz. short pasta shape
2 tbsp. unsalted butter
1/2 c. Parmesan cheese
1 c. fresh basil leaves
2 red onions
4 clove garlic
Coarse salt
Freshly ground pepper
Instructions
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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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