Linguini with Roasted Vegetables and Parmesan


8 ounces uncooked linguini
3 Tablespoons extra-virgin olive oil, divided
¼ cup white wine
1 pint grape tomatoes
2 medium zucchini (about 1 pound)
4 garlic cloves, minced
1/2 large onion, coarsely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 ounces fresh Parmesan cheese, shaved
1/4 cup small basil leaves


Preheat oven to 450°.

Bring a large pot of water to a boil. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 2 tablespoons cooking liquid. Add 1 tablespoon oil, the cooking liquid and wine to sauce pan. Boil about 4 minutes. Add pasta to pan with wine mixture; toss to coat.

While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, zucchini, onion and garlic on a jelly-roll pan, tossing to combine. Roast at 450° for 12 minutes or until vegetables are lightly browned and tomatoes begin to burst. Add tomato mixture, salt, and pepper to pasta; toss to coat. Top with cheese and basil.

Yield: 4 servings (about 1 cup): 400 calories; 17 grams fat
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