Linguine with Roasted Mediterranean Vegetables

Ingredients

Fresh basil leaves

1/4 cup, torn

Parmesan cheese

1/2 cup, grated, plus extra for serving

Salt and ground black pepper

to taste

Cherry tomatoes

1 cup

Yellow squash

1, medium-sized, sliced

Zucchini

1, medium-sized, sliced

Yellow bell pepper

1, seeds removed and sliced

Red bell pepper

1, seeds removed and sliced

Garlic cloves

3, minced

Olive oil

1/4 cup

Linguine

1 pound

Instructions

1. Preheat the oven to 425°F (220°C).
2. 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.
3. Spread the vegetables evenly on a large baking sheet, ensuring they are in a single layer for even roasting.
4. Roast the vegetables in the preheated oven for 20 minutes, or until tender and the edges are lightly browned.
5. 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.
6. 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.
7. Serve the pasta hot with a sprinkle of extra Parmesan cheese on top.