The roasted vegetable pasta dish has been a staple of a lot of parties due to its simple ingredients and unbelievably delicious taste.
The roasted vegetables add to the taste and texture of this dish and the balsamic vinegar brings a tinge of sweetness to it.
You get a lot of room to play around with the choice of vegetables as there are no specific rules for ones you have to choose. Plus, this recipe is a great option if you have any vegetarian and/or vegan friends coming over.
Health facts:
This is an extremely healthy dish that you can have at family dinners or even parties. It is cooked solely in olive oil which is loaded with healthy fat. Other than that it has zucchini, garlic, and asparagus as its main ingredients, and gives you options to add more to the mixture.
Calories per serving: 300 g
Total Fat: 8.2 g
Sodium: 235 mg
Potassium: 373 mg
Carbohydrate: 46. 5 g
Ingredients
small zucchinis halved lengthwise and sliced with ½ inch thickness.: 2
a bunch of asparaguses, trimmed and cut
tablespoons of olive oil (extra-virgin): 3
pepper (freshly ground)
small diced onion: 1
garlic cloves, sliced thinly: 2
can (28 ounces) of diced tomatoes: 1
grated parmesan cheese, keep an extra cup on the side to use as toppings later: 1/2 cup
fresh linguine: 9 ounces
basil (freshly chopped): 1/2 cup
How To Make Roasted Vegetable Pasta
- Before you start with the preparation, make sure to heat your oven to 425 degrees Fahrenheit.
- In a large pot pour water, add salt, and bring it to a boil.
- While the water is boiling, mix zucchini and asparagus in 1 ½ tablespoons of olive oil on a rimmed baking sheet, add salt and pepper to taste.
- Roast the vegetables for 20 minutes.
- While the vegetables are being roasted, take out a large skillet and heat the 1 ½ tablespoons of olive oil in it. Add onions to it and cook it until it feels soft, which should take about 8 minutes. To the, now brown, onion add garlic and cook for 30 seconds.
- Increase the heat to medium, add the tomatoes and let it simmer while stirring occasionally for 15 minutes.
- Remove the skillet from the heat and then add the cheese to it.
- Put the skillet to a side and then add the linguine to the boiling water.
- Once linguine, has become soft, drain it, take out ½ a cup of water from the pot and then add it to the skillet with the rest of the mixture.
- Add the roasted vegetables and the cooking water that you previously took out to the mixture and stir it all together to combine.
- Then add the basil and take out the entire recipe on a serving dish. Top it with more cheese.
Trivia:
Did you know that the largest grown zucchini has been recorded to be 69 ½ inches long and weighed 65 pounds?
Zucchini is also thought to have more potassium than a banana.