½ pound rotini pasta (about half a box)
1 yellow squash (straight or crookneck)
4 slices fresh mozzarella cheese, cut into strips
2 tablespoons olive oil
salt and pepper
fresh basil leaves, chopped (optional)
Preheat oven to 400 degrees F.
Cook pasta according
to package directions. Drain well.
Slice squash into
thin half circles.
Line a baking sheet with foil. Place squash on baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Roast squash for about 20 to 25 minutes. Turn squash slices halfway through roasting.
In a large bowl, add squash to pasta. Stir in sliced mozzarella. Top with fresh basil leaves. Season with additional salt and pepper if desired.
Serve warm or cold.
This recipe brought to you by Sophie in the Kitchen