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Alright, don’t linger, let’s practice this roasted vegetable pasta menu with 10 materials which are undoubtedly easy to receive, and we have to process them at the very least through 6 measures. You should invest a while on this, so the resulting food could be perfect.
Composition - Roasted Vegetable Pasta:
- Need 1 Large Zucchini, chopped
- Need 1 Bunch of Asparagus, trimmed and cut into 2in. pieces
- Get 3 tbsp of olive oil, extra virgin
- Make ready 1 - Salt and Pepper, to taste
- Take 1 for Small Onion, diced
- Take 2 - Cloves Garlic, thinly sliced
- Get 28 oz for Can of Diced Tomatoes
- Provide 1 cup of Grated Parmesan Cheese
- Make ready 9 oz Linguine
- Prepare 1 1/2 tbsp Dried Basil (or 1/2 cup of fresh)
Roasted Vegetable Pasta instructions:
- Preheat oven to 425°F.
- On a rimmed baking sheet toss the zucchini and asparagus in 1 1/2T olive oil, season with salt and pepper. Roast until tender, about 20 minutes.
- Bring a large pot of salted water to a boil and cook linguine according to package directions.
- Heat the remaining olive oil in a large skillet over med. heat. Add diced onion and cook until softened, stirring occasionally. Add garlic and cook 30 more seconds. Increase the heat to med.-high, add can of tomatoes and mix. Reduce to simmer and stir occasionally for 15 minutes. Remove from heat then stir in cheese.
- Reserve 1/4 cup cooking water from pasta then drain. Add pasta, reserved water, and roasted vegetables to skillet. Toss to combine and then stir in basil.
- Top with additional cheese if so desired and ENJOY! :)
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