Wednesday, June 10, 2009

Roasted Vegetable Linguini

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.
Roasted Vegtable Linguini on Foodista


  1. good point about the salt. i think a lot of people get turned off by veggie dishes because they're not seasoned right. you have to sometimes bring out the flavor of ingredients, even good, seasonal ingredients.

  2. Kara,
    This is one of my all time favorite dishes. I make it for my non-vegetarian friends and they NEVER miss the meat. It is fabulous. I will often replace the zucs for asparagus. You can really use whatever veggie you have on hand. Yummy!!

  3. Fresh and delicious! What a perfect dish for the summer veggies just coming out. Thanks for the recipe!

  4. ha ha,
    i love your parmesan comment.
    although i have been known to buy it in desparate times when the parmeseano reggiano is astronomical.
    i just love your blog!! i was just agonizing about how i can never make quick healthy meals because i end up having to spend three or more hours in the kitchen.
    but then i get to your blog. and i see this delightful recipe for vegetable linguini!
    i would love someday to be as enthusiastic about food as you :)

  5. I made this for dinner tonight and it was delicious! Thank you so much for sharing your recipes via your blog.

  6. mmm! we just ate this for dinner and it was delish. the smell of the roasting garlic was amazing. i added a few additional veggies i had on hand (red onion, broccoli, and eggplant) and omitted the fresh oregano because i didn't have it, but it still tasted amazing! another great recipe to add to my collection!

  7. Such a versatile recipe. I will try the eggplant, that sounds good.


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