Roasted Vegetable Pasta

Name: Roasted Vegetable Pasta
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 Large Zucchini, chopped; 1 Bunch of Asparagus, trimmed and cut into 2in. pieces; 3 tbsp olive oil, extra virgin; 1 Salt and Pepper, to taste; 1 Small Onion, diced; 2 Cloves Garlic, thinly sliced; 28 oz Can of Diced Tomatoes; 1 cup Grated Parmesan Cheese; 9 oz Linguine; 1 1/2 tbsp Dried Basil (or 1/2 cup of fresh)

Christina.Nicole @cook_2775186

Tempe, Arizona

My boyfriend and I LOVE this pasta! It's so easy and the flavors blend together perfectly :)

Christina.Nicole @cook_2775186

Tempe, Arizona

My boyfriend and I LOVE this pasta! It's so easy and the flavors blend together perfectly :)

Saved

Ingredients

40 mins

6 servings

1Large Zucchini, chopped
1Bunch of Asparagus, trimmed and cut into 2in. pieces
3 tbspolive oil, extra virgin
1Salt and Pepper, to taste
1Small Onion, diced
2Cloves Garlic, thinly sliced
28 ozCan of Diced Tomatoes
1 cupGrated Parmesan Cheese
9 ozLinguine
1 1/2 tbspDried Basil (or 1/2 cup of fresh)

Saved

Steps

40 mins

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! :)