Submitted by Andy York, recipe from Amy York
This recipe goes back to some food magazine. We don’t remember which one or when. It’s a pretty simple recipe. The roast tomatoes burst and coat the pasta and make a light “sauce.”
You can also sub in or out whatever veggies you like. Andy would add zucchini for color.
- 1 lb cooked pasta (something easy to stab with a fork like penne)
- Olive oil
- 2 small yellow squash, sliced in rounds
- 1 red bell pepper, sliced in strips
- Sliced mushrooms, quantity depends on how much you like mushrooms. (We use a big carton)
- 1/2 Red Onion, sliced in strips like bell pepper
- 1 pint of cherry or grape tomatoes
- 1/2 cup Shredded Parmesan, more for serving
- Salt and Pepper to taste
Roast veggies on a sheet pan at 400 degrees until roasted to your preference. The squash will darken on the sides and the tomatoes will split a little.
While veggies are roasting, cook the pasta, drain, toss pasta in small amount of olive oil, and set aside
At this point you can mix all the veggies with the pasta and shredded Parmesan and then plate servings or assemble individual bowls with only the ingredients each person likes. Salt and pepper to taste, garnish with a little more Parmesan, and serve warm.
Family Recipe Tree 