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Roasted Vegetable Pasta Recipe

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This recipe for Roasted Vegetable Pasta is from The Ruark/Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2 inch pieces
3 tbsp extra-virgin olive oil
Freshly ground pepper
1 small onion, sliced
2 cloves garlic, thinly sliced
1 28 oz. can diced tomatoes
1/2 c grated parmesan cheese, plus more for topping.
9 oz. linguine
1/2 c chopped fresh basil
Directions:
Directions:
Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil.
Meanwhile, toss the zucchini and asparagus with 1 1/2 tbsp olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes.
Heat the remaining 1 1/2 tbsp olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese.
Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 c cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir the basil. Top with more cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30

 

 

 

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