Fusilli Pasta with Roasted Vegetables

Photo: Randy Graham, Valley Vegetarian

Instead of the steamed veggies that you might find in your favorite restaurant, this dish features roasted squash, tomatoes, garlic, and onions with a bit of butter, Parmesan cheese, and fresh basil. The corkscrew-shaped fusilli pasta absorbs the fresh basil/butter sauce. Roasting the vegetables provides a uniquely wonderful flavor. Give it try.

Ingredients:
4 summer squash (cut into ½-inch thick slices)
2 cups cherry tomatoes [cut in half]
2 red onions (halved lengthwise and sliced ½-inch thick)
4 garlic cloves (chopped)
¼ cup extra virgin olive oil
Salt and freshly ground pepper
8 ounces fusilli pasta
2 tablespoons unsalted butter
½ cup Parmesan cheese (grated fine)
1 cup firmly packed fresh basil leaves (chopped)

Directions:
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.

Photo: Randy Graham

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.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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