Roasted Vegetable Linguine With Torn Fresh Basil Recipes

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ROASTED VEGETABLE LINGUINE WITH TORN FRESH BASIL



Roasted Vegetable Linguine With Torn Fresh Basil image

Make and share this Roasted Vegetable Linguine With Torn Fresh Basil recipe from Food.com.

Provided by danakscully64

Categories     Spaghetti

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups white mushrooms
1/2 lb asparagus, cut into 1 1/2-inch pieces (fresh or frozen)
1 small onion, coarsely chopped (1 cup)
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1 (13 1/4 ounce) package linguine (whole wheat or white)
1/2 cup fresh basil leaf, torn

Steps:

  • Preheat oven to 450 degrees F. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan. Roast 20 minutes, or until mushrooms and onion begin to brown, stirring occasionally to prevent sticking.
  • Add tomatoes to pan, and roast 7 to 10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan. Place roasting pan on burner over medium heat, and simmer 2 to 3 minutes, or until wine has evaporated by half; or return roasting pan to oven 5 minutes, and let wine cook off.
  • Meanwhile prepare pasta according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine in roasting pan.
  • Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with Salt and Pepper. Stir in fresh basil, serve immediately.

Nutrition Facts : Calories 319.8, Fat 5.8, SaturatedFat 0.9, Sodium 13.9, Carbohydrate 53.5, Fiber 4, Sugar 4, Protein 10.6

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