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Roasted Summer Squash Pasta

Heather Tullos
  • 40 minutes
  • Serves 6

INGREDIENTS

5 cups

summer squash, scrubbed and coarsely chopped

1

medium red onion, diced

2 cups

fresh garden tomatoes (I used a combination of Roma & Cherokee Purple)

3 cloves

garlic, minced

2 tbsp

olive oil

1 tsp

kosher salt

1 12 ounce package

whole wheat linguini

1/4 cup

chopped fresh basil (sprinkle in a couple teaspoons of dried if you don't have fresh herbs)

2 tsp

chopped fresh oregano (add just a pinch of dried if no fresh herbs)

1/4 cup

shredded Parmesan cheese (more to taste)