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4 Star Dinner

4 Star Dinner

pasta with roasted summer vegetables and basil
(as usual here at swoop and a dart, posted without martha's permission and with our own notes)

4 yellow summer squash sliced 1 inch thick crosswise (or if you don't have that, use something else—we used carrots)
2 pints grape tomatoes
2 medium red onions, halved and sliced 1/2 inch thick
4 garlic cloves, peeled and smashed
1/4 cup olive oil (who measures olive oil?)
salt and pepper
8 ounces short pasta (or 12 ounces of what you have, in this case—gemelli)
1/2 cup parmesan cheese (er, again, who measures that?)
torn fresh basil leaves

preheat oven to 450º
drizzle vegetables with oil, salt and pepper, toss to coat on a large rimmed baking sheet
roast for 30 minutes or so
cook pasta
when everything is cooked, mix it together with 2 tbs butter and toss in basil at end.

YUM.

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