Pasta with Roasted Vegetables

Contributed by D.D. (Farmington, MI)


  • 2 yellow summer squash, sliced 1/2 inch thick
  • 2 zucchinis, sliced 1/2 inch thick
  • 2 pints cherry tomatoes
  • 2 medium red onions, halved and sliced 1/2 inch thick
  • 4 cloves garlic, minced
  • 8 oz. farfalle pasta
  • 1/4 cup olive oil
  • 2 Tbsp. butter
  • 1/2 cup Parmesan cheese, grated
  • 1 cup fresh basil leaves, torn
  • Salt and pepper to taste


  1. Preheat oven to 450 degrees.
  2. Arrange vegetables on baking sheet(s) and coat with oil, salt and pepper.
  3. Roast vegetables in oven until they begin to brown (about 30 minutes).
  4. Cook pasta according to package directions.
  5. Drain pasta and return to pot; add vegetables, butter, cheese, and basil.
  6. Add additional salt and pepper to taste, and toss to combine.

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