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.

Zucchini Farfalle

Yummmmm. This is on our list of favorites now. Thanks go to Jenny for pointing this one out! This seems light, but is very filling. And it makes a lot. So impress some guests or horde the leftovers for yourself. (This picture is missing the fresh herbs and parmesan cheese, so use your imaginations.)

Zucchini Farfalle
From: The Pioneer Woman

1 med. onion
4-5 small zucchini, quartered longways and chopped
1 pint cherry or grape tomatoes, halved
3 cloves garlic, minced
2/3 cup white wine or chicken broth (I used wine)
1/2-3/4 cup heavy cream (I used 1/2 and wished I used 3/4)
1+ Tbs. Arrowroot/Cornstarch
1 lb. Farfalle, cooked
Olive Oil
Kosher Salt
Fresh Basil, Thyme, chives- chopped
Shredded Parmesan Cheese

Heat a couple tablespoons of oil over med-high heat. When hot, throw in 1/2 of the zucchini and sprinkle some salt over top. I probably used 1/2 tsp. Stir the zucchini around until it is browned. Don't overcook it. You want it to be crisp tender. Remove from pan and repeat with other half of the zucchini. Add more oil and throw in the onions and garlic. Reduce heat to med/med-low. Throw the tomatoes on top. Toss. Add 1/3 cup white wine. Whist up browned bits from the bottom of the pan. Place 1/3 cup white wine in a small bowl and add in 1-1 1/2 Tbs. cornstarch or arrowroot. Stir to combine. Add to pan and gently stir. Immediately add cream. Now add in zucchini and gently stir to combine, turning off the heat. (Add water from your pasta is the sauce is too thick). Season with salt and pepper. Place pasta in a bowl and top with fresh herbs. Pour zucchini mixture over top. Toss. Top with Parmesan cheese.

Baked Ziti

This has become a staple at our house. We just noticed today that we always have ziti leftovers when Grandpa comes down from Dallas. So we have it at least once a month. This is a great one to throw together any time during the day, and then stick it in the oven just before dinner time.

Baked Ziti
From Martha Stewart

• Coarse salt and ground pepper
• 8 ounces ziti rigate (ridged) or other short pasta
• 1 cup part-skim ricotta
• 1 large egg, lightly beaten
• 3/4 cup finely grated Parmesan
• 1 cup shredded part-skim mozzarella
• 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.