What’s for Dinner: Pasta with Roasted Summer Vegetables - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Pasta with Roasted Summer Vegetables

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Pasta with Roasted Summer Vegetables and Basil

Everyday Food, June 2007

Serves 4

This is the last day of classes for Track A… woo hoo! Let the celebrations begin! 

Here’s one last recipe to send us off into summer, and this one makes a very tasty and simple family meal. You can always add chicken or shrimp if you’d like, or enjoy this vegetarian dinner as is. Happy summer cooking, everyone!

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 1/2 inch thick

4 garlic cloves, crushed

1/4 cup olive oil

Coarse salt and freshly ground pepper

8 ounces short pasta shape, such as campanelle or fusilli

2 tablespoons unsalted butter

1/2 cup finely grated parmesan cheese, plus more for serving

1 cup firmly packed torn fresh basil leaves

Directions:

Preheat oven to 450 degrees. 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.

Click here for a printable PDF of this recipe.

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