 | | Directions | | Preheat oven to 450°. Mix vegetables with olive oil and season with salt and pepper. Toss well to coat. Place in shallow baking pan and roast without tossing until tender and starting to brown, about 30 minutes. In the meantime, bring a large pot of salted water to a boil. Add pasta and cook al dente, according to package directions; drain and return to pot. Add vegetables, butter and Parmesan to pasta. Season with salt and pepper, toss gently and serve. |
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Prep Time: 20 minutes
Cook Time: 30 minutes
|  | | Ingredients | | - | | 2 yellow squash, diced |
| - | | 2 zucchini squash, diced |
| - | | 1 pint cherry tomatoes, halved |
| - | | 1 onion, diced |
| - | | 2 cloves garlic, peeled and chopped |
| - | | 1/4 cup olive oil |
| - | | salt and pepper, to taste |
| - | | 8 ounces pasta |
| - | | 2 tablespoons butter |
| - | | 1/2 cup Parmesan cheese, grated |
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