Roasted Veggie Fusilli

1 pint grape tomatoes, halved

1 yellow squash, chopped

1 zucchini, chopped

1 red onion, sliced

3 tbsp olive oil

8 oz fusilli

¼ cup grated Parmesan

Preheat oven to 450 degrees. Toss vegetables and oil; arrange on baking sheet.  Bake for 20 minutes. While vegetables roast, cook fusilli. Toss roasted vegetables, fusilli and grated cheese. Garnish with basil.

Optional: Dollop with ½ cup part-skim ricotta.