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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
- 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
- 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.
Dietary Information
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
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