A Tribute to My Backyard Garden 2010...

We managed to get 3 crops out of our tiny backyard garden--yellow squash, zucchini, and loads of tomatoes.  I guess you could say this is pretty much our standard harvest.  Although each year we try other stuff, these are our tried and true veggies.  We love them--they're easy to grow and easy to give away.  Pretty much been paying my dad to babysit with tomatoes.  A bargain for sure!    Anyway, here is a recipe that incorporates all three quite nicely...

Pasta with Roasted Summer Vegetables and Basil

INGREDIENTS

2 yellow summer squash, sliced
2 zuchini squash, sliced
2 pints cherry tomatoes
1 medium red onion, sliced and halved
4 garlic cloves, peeled and finely chopped
Olive oil spray
Coarse ground salt and pepper
8 ounces short pasta, such as penne or rigatonni
2 T butter
1/2 C grated Parmesan cheese
1 C torn fresh basil leaves

WHAT TO DO

Preheat oven to 400 F. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets.  Lightly coat with olive oil spray and season with salt and pepper; toss to coat.  Roast without tossing until tender and starting to brown, 20-30 minutes.

Meanwhile, bring a large pot of water to a boil.  Add pasta, and cook until al dente.  Drain and return to pot.

Add vegetables, butter, Parmesan, and basil to pasta; season with salt and peper, and toss gently to combine.