Perfect Summer Pasta: Campanelle with Roasted Summer Vegetables and Basil
This is what I intended to make for dinner last night but sadly when I cut into my yellow squash, they looked far from appetizing! We had to settle for some ravioli from the freezer. But I wanted to post this recipe because I have made it several times and I just love the combo of the roasted squash, grape tomatoes, and red onions.
The recipe couldn’t be easier. The recipe calls for roasting the veggies for 30 to 40 minutes. Definitely start to check on them after 20 minutes or so — I burned most of the recipe once before by not checking on them for 30 minutes. You do want them to brown but you don’t want them to blacken. Also, don’t forget to put some foil down on your baking sheet to ease cleanup!
In terms of assembling the dish, the only change I typically make is increasing the cheese a bit. You can also reserve a small amount of pasta water if you wish. Lastly, I try to use campanelle (“little bell”) pasta because I love the shape and it’s less common than fusilli.
This is a great summer pasta dish and a good vegetarian meal.
Pasta with Roasted Summer Vegetables and Basil
- 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
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.