Teresa's Recipes
Linguine with Roasted Mediterranean Vegetables
Experience the vibrant flavors of the Mediterranean with this delightful Linguine recipe, featuring a colorful medley of freshly roasted vegetables. This hearty dish captures the essence of rustic Italian cuisine, where simple ingredients are transformed into a symphony of flavors. Indulge in the perfect balance of al-dente linguine, tossed with sweet cherry tomatoes, zucchini, yellow squash, and bell peppers, all roasted to perfection to enhance their natural sweetness and flavors. Topped with fresh basil and a generous sprinkle of Parmesan cheese, this pasta dish is a true feast for the senses.
Ingredients
- 1/4 cup, torn Fresh basil leaves
- 1/2 cup, grated, plus extra for serving Parmesan cheese
- To taste Salt and ground black pepper
- 1 cup Cherry tomatoes
- 1, medium-sized, sliced Yellow squash
- 1, medium-sized, sliced Zucchini
- 1, seeds removed and sliced Yellow bell pepper
- 1, seeds removed and sliced Red bell pepper
- 3, minced Garlic cloves
- 1/4 cup Olive oil
- 1 pound Linguine
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 580
- Fat: 20g
- Carbs: 82g
- Protein: 20g
- Sodium: 450mg
- Sugar: 8g
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the bell peppers, zucchini, squash, tomatoes, minced garlic, olive oil, salt, and pepper. Toss until all the vegetables are well coated.
- Spread the vegetables evenly on a large baking sheet, ensuring they are in a single layer for even roasting.
- Roast the vegetables in the preheated oven for 20 minutes, or until tender and the edges are lightly browned.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain, reserving about a cup of pasta water.
- Toss the cooked linguine with the roasted vegetables, adding a little of the reserved pasta water if needed to loosen up the pasta. Add the grated Parmesan cheese and torn basil leaves.
- Serve the pasta hot with a sprinkle of extra Parmesan cheese on top.