Pasta with Roasted Summer Vegetables

I borrowed this picture because I roasted my veggies a little too long. They weren't very pretty. But man they tasted good.

Pasta with Roasted Summer Vegetables
From Martha Stewart, Serves 4

• 4 yellow summer squash (about 2 pounds total), sliced 1 inch thick crosswise, halved if large
• 2 pints grape tomatoes (about 4 cups)
• 2 medium red onions, halved and sliced 1/2 inch thick
• 4 garlic cloves, peeled and smashed
• 1/4 cup olive oil
• Coarse salt and ground pepper
• 8 ounces short pasta, such as campanelle or fusilli
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 cup torn fresh basil leaves

1. Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat. Roast without tossing until tender and starting to brown, 30 to 40 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain, and return to pot.
3. Add vegetables, butter, Parmesan, and basil to pasta; season with salt and pepper, and toss gently to combine.