Pasta linguine with roasted vegetables

Pasta linguine with roasted vegetables

250 gr. linguini long pasta
800 gr. canned tomatoes, diced
2 small zucchini, cut lengthwise into slices 1.2 cm thick.
1 bunch asparagus, trimmed and cut into pieces of 5 cm.
3 tbsp. l. extra virgin olive oil
1/2 cup grated parmesan or pecorino romano, and some more for sprinkling
Greatest 1 onion, finely chopped
2 cloves garlic, thinly sliced
Freshly ground pepper
1/2 cup chopped basil

1. Preheat oven to 220 degrees. In a large saucepan, bring to boiling salted water.

Meanwhile, in a pan with high edges, combine zucchini, asparagus and 1.5 tbsp. olive oil, salt and pepper. Bake 20 minutes until cooked.

2. The remaining 1.5 tbsp. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring occasionally, until it becomes soft. Add the garlic and cook for another 30 seconds. Light to moderately strong increase, add the tomatoes and cook for 15 minutes. Remove from heat and Stir in cheese.

3. Linguini Put into boiling water and cook as directed on the package. Drop 1/2 cup of water, pour the rest. Put the pasta in the pan with the sauce. Add the roasted vegetables and left the water, stir, add the basil. Divide the pasta into portions and again sprinkle with grated cheese.


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