Pasta With Roasted Summer Vegetables And Basil

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
526
FAT
83%
CHOL
34%
SOD
16%

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Ingredients for 4 servings

4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick

2 pints grape or cherry tomatoes

2 red onions, halved lengthwise and sliced 1/2 inch thick

4 garlic cloves, crushed

1/4 cup olive oil

Coarse salt and freshly ground pepper

8 ounces short pasta shape, such as campanelle or fusilli

2 tablespoons unsalted butter

1/2 cup finely grated parmesan cheese, plus more for serving

1 cup firmly packed torn fresh basil leaves

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