Pasta with Roasted Summer Vegetables and Basil

Pasta with Roasted Summer Vegetables and Basil

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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.
Prep: 10 mins
Total Time: 50 mins
Servings: 4

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

1. 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.

2. 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.

3. 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.

© Copyright 2016, Martha Stewart Living Omnimedia, Inc. All rights reserved.

Light Chicken Wrap

Ingredients

◾1 container 2 % Greek yogurt
◾1/3 cup crumbled feta cheese
◾4 pita flatbreads
◾1/4 cup shredded rotissiere chicken
◾Shredded iceberg lettuce
◾Cucumber slices
◾1 tomato, sliced
◾Onion slices

Directions

Combine Greek yogurt and crumbled feta cheese. Cut 4 pita flatbreads into 8 halves. Spoon an equal amount of yogurt mixture into each half, 1/4 cup shredded rotissiere chicken, shredded iceberg lettuce and slices of cucumber, tomato and red onion.

Awesome Cooker Copyright © 2016.

Classic Pimento Cheese

Ingredients

• 1/3 cup mayonnaise
• 3 tablespoons cream cheese, at room temperature
• 2 teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice or apple cider vinegar
• 1 1/2 teaspoons dried mustard
• 1 1/2 teaspoons hot sauce
• 1 teaspoon sugar

• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely grated onion
• 1 (12-oz.) jar diced pimiento
• 8 ounces coarsely shredded extra-sharp white Cheddar cheese
• 8 ounces coarsely shredded sharp yellow Cheddar cheese

Preparation

Stir together first 9 ingredients in a medium bowl until smooth. Stir in onion. Fold in pimiento and cheeses. Cover and chill 8 to 12 hours. Let stand at room temperature 30 minutes, and stir well before serving.

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