4cupsquartered yellow squash(from 1 large yellow squash)
4small garlic cloves
For the Pasta and Veggies
Preheat the oven to 375 degrees Fahrenheit.
Add the olive oil and salt to a 9x5 casserole dish along with the quartered zucchini, yellow squash and cherry tomatoes. Toss the veggies to coat them and roast them in the oven for 45 minutes.
As the veggies roast, cook the pasta according to package instructions and reserve 1/2 cup of pasta water.
For the Pesto
For the pesto add the basil leaves, parmesan cheese, pine nuts and garlic cloves to a food processor or blender. Pulse or blend until everything is finely minced.
Pour the olive oil in as you continue to blend or pulse the pesto to combine everything together.
Assemble the Dish
Once the veggies are done roasting, add the cooked pasta on top along with the fresh pesto.
Stir everything together and add a splash of reserved pasta water if necessary to thin the pesto.
Garnish with fresh basil leaves and extra parmesan and enjoy!
If you're using store-bought pesto instead of homemade, use 1 cup of store-bought pesto.
If you can only get small squashes, use 2 instead of 1. If you still don't get the full amount of veggies as listed, just reduce the roasting time. Half the amount of veggies will take about 25 minutes to roast.
If you want more protein, add chicken or chickpeas for a vegan option.