Lunch: 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.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Pasta with Roasted Summer Vegetables and Basil

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 lb. summer squash
2 pt. grape or cherry tomatoes
1/4 c. olive oil
8 oz. short pasta shape
2 tbsp. unsalted butter
1/2 c. Parmesan cheese
1 c. fresh basil leaves
2 red onions
4 clove garlic
Coarse salt
Freshly ground pepper

Instructions

Preheat oven to 450 degrees F. 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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