This is quick, easy and delicious summer Italian pasta.

Ingredients
Barilla pasta (1pound), yellow squash cutout ½ inch pieces (3-4), peeled and smashed garlic (4cloves), torn fresh basil leaves (1c), parmesan cheese (1/4c) and a bit more for serving, Italian parsley (1/4c), chopped fresh thyme (1to 2tsp), Roma or plum tomatoes cut into ½ inch pieces, several drizzles of olive oil, unsalted butter (2tbsp), salt and pepper to taste.

Method of preparation:-
First heat the oven to 400 degrees. Take a large baking sheet, put vegetables on it. Drizzle the vegetables with oil and add salt and pepper to taste. Coat the vegetables with olive oil. Place the baking sheet with vegetables in it in a preheated oven and then roast the vegetables by stirring them occasionally until get brown. Bake it for about 30 minutes. Meanwhile boil a large pot of salted water. Add pasta in it and cook it until it gets firm to touch. Drain the pasta but reserve a cup of pasta water. Now put the pasta in a pot and roasted vegetables, cheese, bitter, fresh herbs, a drizzle of olive oil, salt and pepper to taste. When the mixture gets dry then add the reserve of pasta water. Mix it and then top it with cheese according to your desire and then serve it.

Number of servings – 4