Summer Garden Pasta

This recipe is from Louise Potstra in Ontario Canada. Not only have Louise and I know each other since we were 18 years old, (10 years baby!), but she was a bridesmaid in J and I's wedding. Faithful friend, and fellow lover of all manner of culinary delights, she sent me this recipe. J and I tried if the other night, and loved it. Leftovers heat up well, and it's easy... not only that but it fills the house with the amazing aromatic flavors of roasted veggies. Which is why I named it Summer Garden Pasta. Everything in it could be something straight out of your garden this summer. (and no I wouldn't have named it if she had sent a name with it already. lol) The only thing I would add are some yellow, green and/or red peppers, and maybe some yellow squash to the mix.


Summer Garden Pasta

2 zuchinni

1 red onion

5 cloves of garlic

1 container of grape or cherry tomatoes

1/2 cup parmesan

1/4 fresh basil

2 tbs butter

Heat the oven to 450. Cut up Zuchinni into medalions and chop up red onions in large chunks. Then take all veggies including garlic and toss in olive oil and season with salt and pepper. Place on a pan in the oven and roast for 30-35 minutes.

In the meantime bring water to a boil and cook pasta to el dente. Drain and add butter, parmesan and roasted veggies once cooked. Toss gently and top with fresh basil.