Oven-Roasted Summer Vegetable Linguine Recipe

Enjoy a nice home-cooked family meal! This oven-roasted summer vegetable linguine recipe is delicious and healthy for the whole family!

INGREDIENTS

  • 1 pound small zucchini, mix of green and yellow, halved lengthwise and sliced 1/2-inch thick
  • 1 baby eggplant, halved lengthwise and sliced 1/2-inch thick (about 2 cups)
  • 2 cups mini heirloom or cherry tomatoes
  • 2 to 4 cloves garlic, sliced
  • 3 to 4 tablespoons extra virgin olive oil
  • Salt and ground black pepper
  • 1 package linguine (9 oz.)
  • 1/4 cup torn fresh basil leaves
  • 2 to 3 tablespoons shredded parmesan cheese (5 oz.)
  • Fresh oregano leaves for garnish

DIRECTIONS

  1. PREHEAT oven to 450° F.
  2. PLACE zucchini, eggplant, tomatoes and garlic on large rimmed baking sheet; toss with oil. Season with salt and pepper. Spread into a single layer (if needed, use 2 baking sheets).
  3. ROAST for 15 to 18 minutes, stirring halfway through, until tender and golden.
  4. MEANWHILE, prepare pasta according to package directions, reserving 1/2 cup cooking water. Place pasta back in saucepan. Add vegetables to pan along with reserved water; toss gently to coat. Heat over medium heat to warm through. Add basil; toss gently. Top with cheese. Garnish with oregano.

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