| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 2 small zucchini, halved lengthwise and sliced 1/2 inch thick
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 small onion, diced
- 2 cloves garlic, thinly sliced
- 1 28-ounce can diced tomatoes
- 1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
- 9 ounces fresh linguine
- 1/2 cup chopped fresh basil
Instructions
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
Nutrition Facts
| Calories | 456 |
| Total Fat | 17 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 15 milligrams |
| Sodium | 341 milligrams |
| Carbohydrates | 60 grams |
| Dietary Fiber | 6 grams |
| Protein | 18 grams |
Reviews
Not sure if anyone’s out there, as the last comment on this post was 2 years ago, but I’m making this recipe right now and I can’t see where is says if I should drain the tomatoes or not?
Any help would be much appreciated – thank you
Any help would be much appreciated – thank you
Very good recipe! When the diced tomatoes were simmering I added some Italian seasoning, onion powder and a pinch of red pepper flakes. I also roasted yellow and orange peppers in addition to the other veggies. These were the perfect additions to finish it off! Also suggest serving with shredded Parmesan.
Not that tasty. I expected a lot more flavour! I added roast pumpkin and capsicum and I’m glad I did because it was still super plain with it.
Really easy and really good. I didn’t have asparagus (which is unusual not to have in my house!) so I added some spinach to the sauce and let it wilt a little. It was great. The basil is really good in it. Brightens it a bit.
This recipe was so easy and so delicious. My entire family loved it. I didn’t have asparagus on hand so I used fresh green beans and it was a great substitution
This recipe was delicious. We added some left over rotisserie chicken we needed to use and it was fantastic. It says 4 servings but I’d made enough for my husband and I to both have it for dinner 3 nights in a row. Will be making it again for sure!
Loved this, made it as written, great flavors though next time I’ll probably add some red pepper flakes and maybe more vegetables. Garlicky deliciousness!
Very lacking in flavor. I even added garlic and onion powders. Roasted veggies were good but that’s all
Sunny-down snuff good. Going, going, gone, sure sign of a well enjoyed meal.
This was delicious. Subbed red bell pepper for the asparagus, and added a can of cannellini beans (drained). Also had some leftover toasted garlic-butter breadcrumbs to top it off. Used boxed linguini. Boyfriend was observed licking his bowl, while I held mine up to my mouth to shovel it in.