Roasted Summer Squash and Tomato Rotini with Parmesan and Basil

This colorful pasta dish captures the essence of summer on a plate. Yellow squash, grape tomatoes and red onion are roasted until tender and caramelized, then tossed with al dente rotini, salty Parmesan and fragrant basil.

It’s a simple yet satisfying meal that highlights fresh produce. Perfect for a weeknight dinner or a light lunch, this recipe brings sunny flavors to your table any time of year.

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Ingredients

2 yellow squash, sliced into half-moonsView ingredient guideLike ingredientDislike ingredient

1 pint grape tomatoesView ingredient guideLike ingredientDislike ingredient

1 red onion, sliced into wedgesView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

8 ounces rotini pastaView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

1/4 cup fresh basil leaves, tornView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C).
2. On a baking sheet, toss the squash, tomatoes and onion with olive oil, salt and pepper. Spread in a single layer.
3. Roast for 20-25 minutes, until vegetables are tender and lightly browned.
4. Meanwhile, cook the rotini according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
5. In a large bowl, combine the roasted vegetables, cooked pasta and Parmesan. Toss well, adding pasta water a little at a time if needed to moisten.
6. Gently fold in the basil. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I use other pasta shapes?

Yes, any short pasta like penne or fusilli works well.

Can I make this ahead?

This dish is best served fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently.

What can I add for protein?

Grilled chicken, shrimp or chickpeas are great additions.