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.
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)
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.