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LINGUINE - YELLOW SQUASH - Linguine with Roasted Summer Vegetables & Fresh Basil
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Quinoa Linguine with Roasted Summer Vegetables & Fresh Basil Food&Wine | |
Summer squash, (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick | |
2 pints | grape |
cherry tomatoes, alternative | |
2 | red onions, halved lengthwise and sliced 1/2 inch thick (I used shallots) |
4 | garlic cloves, crushed |
1/4 cup | olive oil |
Coarse salt | |
freshly ground pepper | |
8 ounces | Quinoa Linguine |
2 tablespoons | unsalted butter, (I used olive oil) |
1/2 cup | finely grated parmesan cheese, plus more for serving |
1 cup | firmly packed torn fresh basil leaves |
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.
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