Here’s another lunch fave of mine. It’s from the February 2010 edition of the Vegetarian Times but I’ve simplified it a bit. I don’t have time to simmer white wine in the sauce and I added the balsamic for more flavour. Also often I add more veg than the recipe calls for, especially the shiitake mushrooms because I LOVE them. It’s an easy recipe but does involve a bit more time because you need to bake the veggies. Here it is:
Roasted Vegetable Linguine with Torn Basil
2 c sliced shiitake mushrooms
½ lb fresh or frozen asparagus in 1 ½ inch pieces
1 small onion, coarsely chopped (about 1 c)
2 tbsp olive oil
2 cloves garlic minced (about 2 tsp)
½ tsp red pepper flakes
2 c cherry tomatoes
½ pkg whole wheat linguine
1 tbsp balsamic vinegar
½ c torn fresh basil
parmesan to taste
- Preheat oven to 450 F. Toss mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in casserole dish. Roast 20 minutes.
2. While roasting, make pasta according to package directions.
3. Add tomatoes to other veggies in casserole dish and roast 7-10 minutes more. Add balsamic vinegar.
4. Mix pasta and veggies together. Stir in basil leaves. Top with parmesan.