Pasta with Roasted Summer Vegetables

4 summer squash (zucchini or yellow or a combination) - sliced 1 inch thick, halved if large
1 pint grape tomatoes
1 medium red onion, sliced into 1/4" slices
2 cloves of garlic, minced or crushed
2-4 TBSP olive oil
kosher salt and freshly ground pepper

8 oz short pasta, such as fusilli or ziti
2 TBSP olive oil
1/2 cup grated Parmesan cheese, plus more for serving
torn fresh basil leaves

Preheat oven to 450. Spread all veggies on a large rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast without tossing until tender and starting to brown, 30-40 minutes.

Meanwhile, cook pasta until al dente, according to package instructions. Drain and place in serving bowl. Add olive oil, parmesan cheese, roasted vegetables, and basil. Toss gently to combine. (serves 4). posted by spydertte. :)