Don’t look now, but I made a vegetarian dish for dinner last night and we ATE it. Jamie Oliver would be so proud! If you couldn’t tell, we are a “meat with every meal” sort of family. Fear not, though, I will be back up to my old tricks with flank steak this evening!
Anyway, I am just loving this new Martha Stewart cookbook. [And no, I was not paid to review it or to cook things from it.] This recipe is from Fresh Flavor Fast. This was an easy and beautiful dish to make. I’m thrilled for when summer rolls around and I will be able to use my own grown tomatoes, squash and basil from the garden. This will be such an inexpensive meal! I really love how the roasted vegetables have a sweetness to them that compliments the grated cheese. You can use whatever veggies you have on hand, and I’m guessing that this would also taste great cold (although we didn’t have any leftovers!)
One note: definitely use the vegetables in the quantities called for. I kind of cheaped out and only bought 2 squash and one pint of tomatoes. It needed 4 squash and 2 pints of tomatoes because it cooks down while roasting and the pasta can handle a lot of vegetables – it’s where the flavor is coming from! I also substituted freshly grated romano cheese for Parmesan, as that’s all I had on hand.
I will be making this dish all summer long!
Pasta with Roasted Summer Vegetables and Basil (from Fresh Flavor Fast)
Serves 4
- 4 yellow summer squash (about 2 pounds total), sliced 1 inch thick crosswise, halved if large
- 2 pints grape tomatoes (about 4 cups)
- 2 medium red onions, halved and sliced 1/2 inch thick
- 4 garlic cloves, peeled and smashed
- 1/4 cup olive oil
- Coarse salt and ground pepper
- 8 ounces short pasta, such as campanelle or fusilli
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup torn fresh basil leaves
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. Roast without tossing until tender and starting to brown, 30 to 40 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain, and return to pot.
- Add vegetables, butter, Parmesan, and basil to pasta; season with salt and pepper, and toss gently to combine.
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