PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 513 g, Fat 24 g, Fiber 7 g, Protein 16 g
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Sardar Ehtisham
[email protected]This pasta dish was a solid 7/10. The roasted vegetables were flavorful and the pesto was creamy. Overall, it was a good meal, but I've had better.
Tregeo Cell
[email protected]This pasta dish was good, but not great. The roasted vegetables were a bit dry, and the pesto was a bit too oily. I think I'll try a different recipe next time.
desha moni
[email protected]This pasta dish was okay. The roasted vegetables were tasty, but the pesto was a bit too salty for my taste. I think I'll try a different pesto recipe next time.
sana sattar
[email protected]Not sure what went wrong, but my pasta dish turned out terrible. The vegetables were burnt and the pesto was bitter. I guess I'll stick to my old pasta recipe.
md Abusaid islam
[email protected]This pasta dish was a disappointment. The roasted vegetables were mushy and the pesto was grainy. I won't be making this again.
Jackie Plunkett
[email protected]The pesto overpowered the other flavors in this dish. I could barely taste the roasted vegetables or the pasta. Maybe I'll try using less pesto next time.
manisha gain
[email protected]This pasta dish was a bit bland for my taste. The roasted vegetables were not very flavorful, and the pesto was too oily. I think I'll try a different recipe next time.
Soft Tacos
[email protected]Loved the combination of roasted vegetables and pesto in this pasta dish. It was a great way to use up leftover vegetables and make a quick and easy meal.
Sharif Hasan
[email protected]This pasta dish was so easy to make and turned out so delicious. The roasted vegetables were tender and flavorful, and the pesto was creamy and aromatic. Definitely a keeper!
Savannah Morgan
[email protected]Amazing flavors and textures! The roasted vegetables were caramelized to perfection, and the basil pesto added a delightful freshness to the dish. Highly recommend!
Tulasa Basnet
[email protected]This pasta dish was a hit with my family! The kids loved the roasted vegetables, and my husband raved about the pesto. It's a great way to get everyone to eat their veggies.
Tobias Johnson
[email protected]Not a fan of roasted vegetables, but this dish changed my mind. The caramelized veggies were incredibly flavorful and paired perfectly with the pasta and pesto. Will definitely be making this again.
Naibuka Sivo
[email protected]Quick and easy, this pasta dish was a lifesaver on a busy weeknight. The roasted vegetables added a nice touch of flavor and color, and the basil pesto was a delicious complement. Will definitely be adding this to my regular rotation.
Nishan Shrestha
[email protected]This pasta dish was a delightful symphony of flavors, a true testament to the chef's culinary expertise. The roasted summer vegetables, bursting with sweetness and smokiness, harmonized perfectly with the tender pasta. Each bite was an explosion of c