This colorful dish is like summer on a plate! Yellow squash, grape tomatoes, and red onion are roasted to enhance their flavors, then tossed with rotini, salty parmesan, and basil for some summery freshness.
Preheat oven to 450 degrees and bring a pot of salted water to a boil. Slice the onion into ½ inch slices. Cut the squash into ½-inch cubes. Crush the garlic with the side of your knife. Finally, tear the basil leaves.
On a baking sheet, toss squash, onions, garlic, and tomatoes with 1 tablespoon olive oil, salt and pepper. Roast for 12-15 minutes, tossing halfway through.
Add the rotini to the pot of water and cook for 10-12 minutes, until al dente. Drain and return to the pot with 1 tablespoon of butter.
Once the vegetables are ready, add them to the pasta. Toss over medium heat with the basil and half the parmesan cheese.
Finish: Serve the pasta with the remaining parmesan on top!