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Pasta with Roasted Summer Vegetables and Basil
Ingredients
  • 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 ½ inch thick
  • 4 garlic cloves, crushed
  • ¼ cup olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces short pasta shape, such as campanelle or fusilli
  • 2 tablespoons unsalted butter
  • ½ cup finely grated parmesan cheese, plus more for serving
  • 1 cup firmly packed torn fresh basil leaves
Steps
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