Pasta with Roasted Summer Vegetables
Roasting the vegetables brings out the flavor of your vegetables; using summer squash, tomatoes, and red and white onions. Tossing with pasta and Parmesan cheese for a full main dish.
Servings: 4 servings
Ingredients
- 8 oz gemelli pasta
- 2 summer squash
- 6 medium tomatoes
- 1/2 white onion
- 1/2 red onion
- 1/3 cup Parmesan cheese
- 2 TBS butter
- 1/4 cup olive oil
- 1 tsp Kosher salt (to taste)
- 1/2 tsp black pepper (to taste)
Instructions
- Preheat oven to 425 degrees
- Spray a roasting pan or cookie sheet with a little oil olive spray
- Dice the summer squash, tomatoes, onions into 1 inch pieces (try to have them uniform in size)
- Place on pan, drizzle with olive oil
- Sprinkle salt and pepper over all the vegetables
- Roast for 25 to 30 minutes
- While vegetables are roasting bring water to a boil and cook pasta according to the package directions
- Drain the pasta and return to pot
- Over low heat, add the butter to the pasta and stir
- Stir the roasted vegetables into the pasta
- Add more salt and pepper if needed
- Mix in the Parmesan cheese
- Serve