Roasted Vegetable Pasta
Roasted Vegetable Pasta

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Alright, don’t linger, let’s practice this roasted vegetable pasta formula with 10 elements which are definitely easy to have, and we have to process them at the very least through 6 tips. You should commit a while on this, so the resulting food could be perfect.

Composition Roasted Vegetable Pasta:
  1. Take 1 for Large Zucchini, chopped
  2. Prepare 1 Bunch of Asparagus, trimmed and cut into 2in. pieces
  3. Get 3 tbsp olive oil, extra virgin
  4. Make ready 1 - Salt and Pepper, to taste
  5. Take 1 Small Onion, diced
  6. Require 2 for Cloves Garlic, thinly sliced
  7. Need 28 oz - Can of Diced Tomatoes
  8. Make ready 1 cup of Grated Parmesan Cheese
  9. Make ready 9 oz - Linguine
  10. You need 1 1/2 tbsp Dried Basil (or 1/2 cup of fresh)
Roasted Vegetable Pasta how to cook:
  1. Preheat oven to 425°F.
  2. 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.
  3. Bring a large pot of salted water to a boil and cook linguine according to package directions.
  4. 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.
  5. 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.
  6. Top with additional cheese if so desired and ENJOY! :)

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