Source: Everyday Food, June 2007
Prep Time: 10 minutes
Total Time: 50 minutes
4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick
2 pints grape or cherry tomatoes
2 red onions, halved lengthwise and sliced 1/2 inch thick
4 garlic cloves, crushed
1/8 cup olive oil
Coarse salt and freshly ground pepper
8 ounces "brown rice" pasta - I use the "Tinkyada" brand - it is delicious. You can also use any regular pasta shape, long such as spaghetti or short such as campanelle or fusilli
2 tablespoons unsalted butter
1/2 cup finely grated parmesan cheese, plus more for serving
1 cup firmly packed torn fresh basil leaves
Preheat oven to 450 degrees. Place squash, tomatoes, onions, and garlic on a large rimmed baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (tossing minimally) 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.