Roasted Vegetable Linguine With Torn Fresh Basil Recipes

ROASTED VEGETABLE LINGUINE WITH TORN FRESH BASIL

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.

VEGETARIAN LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.

ROASTED VEGETABLES WITH BASIL (CROWD SIZE)

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
• Add frozen green beans to vegetable mixture in pan; stir to mix.
• Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.

ROASTED VEGETABLES WITH WALNUTS, BASIL AND BALSAMIC VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
• Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
• Drizzle with balsamic and toss well. Sprinkle with basil.

PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL

Steps:

• Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
• Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
• Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

LINGUINE WITH ROASTED VEGETABLES

Steps:

• 1. Cook linguine to desired doneness as directed on package. Drain cover to keep warm.2. Meanwhile, heat oven to 450°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine tomatoes, eggplant, bell pepper, zucchini and garlic. Toss with 2 tablespoons of the oil, basil, salt and pepper. Place vegetables on sprayed pan.3. Bake at 450°F. for 12 to 15 minutes or until vegetables are tender and lightly browned.4. Place cooked linguine in serving bowl. Add remaining 1 tablespoon oil and roasted vegetables toss gently to mix. Sprinkle with cheese.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 240 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 3 g 15% * Cholesterol: 5 mg 2% * Sodium: 340 mg 14% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 9 g * Vitamin A: 30% * Vitamin C: 50% * Calcium: 15% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 1/2 Lean Meat, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 1/2 Lean Meat, 1 1/2 Fat

PASTA WITH ROASTED VEGETABLES, TOMATOES AND BASIL

Steps:

• Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
• Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.

PASTA WITH ROASTED VEGETABLES, TOMATOES, AND BASIL

Steps:

• Preheat oven to 450° F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.
• Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead. Cover and keep at room temperature.

ROASTED VEGETABLE PASTA

Steps:

• chop all the vegetables into equal sizes and put into a bowl.
• add to them the sugar, salt, pepper, olive oil and the italian seasoning.
• mix well together.
• heat the oven to 350'f/180'c.
• place the vegetables into a large baking dish and put in oven for 45 minutes, stirring a couple of times.
• take half of the vegetables and put into a blender or food processor with the glass of white wine and whiz to a puree.
• pour this mixture back into the dish and mix with the vegetables.
• add the fresh basil leaves and olives and return to the oven for 10 minutes.
• mix together with some freshly cooked pasta, add the parmesan and serve.

ROASTED GOLDEN BEETS WITH BASIL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set out a large sheet of aluminum foil and set peeled, cubed beets on top. Fold up the edges to guild a aluminum foil bowl. Drizzle with olive oil and sprinkle with basil. Season with salt and pepper.
• Roast in the preheated oven until beets are soft, about 30 minutes.