Gather your ingredients. This is a rather forgiving recipe, so it does not need to be exact. Have lots if squash? Throw them in! Want to up the protein? Add more beans! You get the idea.
Preheat the oven to 450 degrees.
The best part if this dish is the tomatoes. Summer is my favorite time of year because of the delicious tomatoes! Start by removing any stems, and rinsing them off.
Peel and slice the onions.
On two baking sheets, mix the vegetables with some olive oil, crushed garlic, salt and pepper.
Roast for about 30 minutes, or until the tomatoes are just cracked and bursting.
After draining the pasta, return to the pot, and add a couple tablespoons of butter.
Add the beans and the shredded pecorino to the pot.
Add all the roasted vegetables.
Serve with some grated pecorino on top. Enjoy!