Pasta with Roasted Summer Vegetables and Basil

Name: Pasta with Roasted Summer Vegetables and Basil
Ingredients: 4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick; 2 pints grape or cherry tomatoes; 2 red onions, halved lengthwise and sliced 1/2 inch thick; 4 garlic cloves, crushed; 1/4 cup olive oil; Coarse salt and freshly ground pepper; 8 ounces short pasta shape, such as campanelle or fusilli; 2 tablespoons unsalted butter; 1/2 cup finely grated parmesan cheese, plus more for serving; 1 cup firmly packed torn fresh basil leaves