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Fusilli Pasta with Roasted Tomatoes & Summer Squash

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Adapted from Whole Foods

Ingredients

Scale
  • 4 small tomatoes, quartered
  • 2 tablespoons olive oil
  • Salt and ground black pepper to taste
  • ½ cup grated Parmesan or Asiago cheese, divided
  • ¼ cup basil, chopped
  • ½ pound fusilli
  • 2 zucchini and/or yellow squash

Instructions

  1. Preheat oven to 400°. Roast tomatoes and zucchini, drizzled with olive oil, seasoned with salt and pepper, and topped with 2 tablespoons each of cheese and basil, for about 20 minutes. Tomatoes should be bubbling hot. Set aside.
  2. Meanwhile, cook pasta according to package directions. Add grated summer squash and remaining cheese and basil and toss with pasta to combine.
  3. Add salt and pepper to taste, and then top with roasted tomatoes.