05/16/2012
Recipe Of The Week
Sun Dried Tomato Basil Linguine with Roasted Vegetables
Ingredients
• Cooking spray
• 1 pint fresh red cherry tomatoes
• 1/2 pound asparagus, cooked and drained
• 1 white onion, medium slice (1/8 inch)
• 3 fresh garlic cloves
• 8 ounces Sun Dried Tomato Basil linguine, dry
• 1/4 cup extra virgin olive oil
• 1 1/2 teaspoons black pepper
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon salt
Directions
1. Toss the cherry tomatoes, asparagus, onion and garlic with 2 tbsp of the olive oil, and 1 tsp of the black pepper, spread on the sheet pan, and roast for 10 - 12 minutes. Stir half way, roast until nicely browned.
2. Meanwhile, cook the linguini according to package instructions, and reserve 3/4 cup of the pasta liquid. Drain pasta and reserve, keeping warm.
3. Prepare a large saute pan with cooking spray, and add the cooked pasta, roasted vegetables, and toss together.
4. Lower heat to medium, add remaining olive oil, basil, Parmesan cheese, salt, 1/2 tsp of black pepper, 1/2 cup of the pasta water (add remaining 1/4 cup if needed), toss well.
5. Serve immediately with crusty Italian bread
