Recipe courtesy of Food Network Kitchen
Roasted Vegetable Pasta
Total:
40 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons 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 cup 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 in the basil. Divide among bowls and top with more cheese.

Photograph by Johnny Miller

IDEAS YOU'LL LOVE

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Garlic-Roasted Chicken and Root Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Root Vegetables

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Pork Pot Roast with Root Vegetables

Recipe courtesy of Nancy Fuller

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking