An amazing lunch from a summer garden. Even if you don’t have a garden, these vegetables are all in season, which means; widely available, fresh, cheap and nutritionally peaked. This has been a favorite of mine for years, I never get sick of it. Roasting the vegetables is worth heating up your house, sugars are caramelized and flavors concentrate in the oven. Don’t skimp on the salt, the veggies and pasta need it or they will suffer from blandness. Equally important is the use of fresh herbs, in this application dried just won’t cut it. Also, I have to mention…throw out that green can and get some real parmesan (the kind that is made in Italy with Parmeseano Reggiano stamped on the rind). Think about it – cheese, from a can, that lasts forever. ..Ewww!
1 ½ cup cherry tomatoes, halved
2 zucchini, quartered and sliced
1 bell pepper, chopped into 1inch pieces
1 head of garlic
2 tablespoons olive oil
1/2 cup fresh herbs (basil, parsley, oregano), chopped
2 teaspoons salt
1/2 cup fresh grated parmesan
½ lb. whole grain linguini, cooked al dente
Preheat oven to 400 degrees. Make a foil pouch and place separated garlic cloves inside with a drizzle of olive oil. Roast in oven. Place vegetables on two lined baking sheets. Drizzle and toss with remaining olive oil. Arrange vegetables in a single layer. Roast for 20 minutes. Remove skins from garlic and chop well. Sprinkle vegetables with salt, garlic and chopped herbs. Toss with pasta and cheese.