Roasted Vegtable Linguini


1 1/2 cups cherry tomatoes, halved
2 zucchini, quartered and sliced
1 bell pepper, chopped into 1inch pieces
2 tablespoons olive oil
1/2 cup fresh herbs (basil, parsley, oregano), chopped
2 teaspoons salt
1/2 pound whole grain linguini, cooked al dente


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!




Thursday, December 10, 2009 - 4:41pm


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