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Total Time: 50 min
Prep Time: 10 min
Cook Time: 30 min
Oven Temp: 450
2 pound(s) summer squash, (about 4), halved lengthwise if large, sliced crosswise 1 inch thick
2 pint(s) grape or cherry tomatoes
1/4 cup(s) olive oil
8 ounce(s) short pasta shape, such as campanelle or fusilli
2 tablespoon(s) unsalted butter
1/2 cup(s) parmesan cheese, finely grated, plus more for serving
1 cup(s) fresh basil leaves, firmly packed and torn
2 red onions, halved lengthwise and sliced 1/2 inch thick
4 clove(s) garlic, crushed
Coarse salt
Freshly ground pepper
pound(s)
summer squash, (about 4), halved lengthwise if large, sliced crosswise 1 inch thick
2.00
pint(s)
grape or cherry tomatoes
1/4
cup(s)
olive oil
8.00
ounce(s)
short pasta shape, such as campanelle or fusilli
2.00
tablespoon(s)
unsalted butter
1/2
cup(s)
parmesan cheese, finely grated, plus more for serving
1.00
cup(s)
fresh basil leaves, firmly packed and torn
2.00
red onions, halved lengthwise and sliced 1/2 inch thick
4.00
clove(s)
garlic, crushed
Coarse salt
Freshly ground pepper
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