- yellow squash summer - 4 pieces
- grape tomatoes - 1 Kilogram
- Red Bow - 2 Pieces
- cloves garlic - 4 pieces
- olive oil - 1/4 cup
- Salt and ground pepper - - To taste
- Pasta Campanelle or Fusilli - 240 Grams
- oil - 2 items. spoons
- grated parmesan cheese - 1/2 cup
- basil leaves - 1 cup
Preheat the oven to 230 degrees. Divide the squash, tomatoes, onions and garlic between two large sheets for baking. Pour oil and season with salt and pepper, stir. Bake until soft, until the vegetables begin to acquire a brown color, from 30 to 40 minutes. Meanwhile in a large saucepan bring the salted water to a boil. Add the pasta and cook until ready, according to the instructions on the package. Drain the water and return the pasta to the pan. Add vegetables, butter, Parmesan cheese and basil, season with salt and pepper, stir and serve.
Servings: 4