Friday, September 17, 2010

Roasted Summer Vegetable Pasta

We're still trying to find ways to prepare zucchini and tomatoes from our garden. I decided to roast them in the oven along with some garlic and onion to really bring out their concentrated flavors. Garden fresh basil is the perfect tasty garnish.

Recipe: Serves 4
4 small zucchini squash, cubed
8-9 Roma tomatoes (about 4 cups), cubed and seeded
1 medium red onion, sliced
4 garlic cloves, chopped
2 Tablespoons olive oil
salt and pepper
1/2 teaspoon Italian Seasoning
8 ounces short pasta
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese, plus more for serving
1 cup fresh basil leaves, diced

1. Preheat oven to 450'F. Spread squash, tomatoes, onions, and garlic on a large rimmed baking sheet. Drizzle with olive oil, and lightly sprinkle with salt, pepper and Italian Seasoning; toss to coat.
2. Roast ~30 minutes until tender and golden. No need to turn them during cooking.
3. Bring a large pot of water to a boil. Add pasta, and cook per package instructions, drain. Add roasted vegetables to the pasta. Mix in the butter and Parmesan and stir to coat. Serve warm garnished with basil and Parmesan cheese.

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