Roasted Vegetable Pasta
Roasted Vegetable Pasta is an excellent side dish any time of the year, but especially in the Spring when the new asparagus crop comes in. The Zucchini and Yellow Summer Squash add an extra Italian flair. Our Tuscan Seasoning gives the dish a layer of spices and herbs which ties all the tomato and vegetable flavors together.
Pan roasting the vegetables cooks them until fork tender but doesn’t overcook them. The firmness adds a nice texture to the dish. You can grill them outdoor on a cast iron griddle over medium heat if you like. Just watch the temperature closely so they don’t overcook and burn.
Roasted Vegetable Pasta makes an ideal side dish for a grilled steak, or chicken. Add some roast chicken slices or cubes for an entrée. You can make it into a Vegetarian main dish by adding some cubed, extra firm tofu or tempeh. Just toss the tofu or tempeh along with the vegetables and roast at the same time.
Serves 4 to 6
2 Small Zucchini, Cut in Half Lengthwise Then Cut Into ½ Inch Thick Slices
1 Small Yellow Summer Squash, Cut in Half Lengthwise Then Cut Into ½ Inch Thick Slices
8 Ounces Asparagus Spears, Medium Thickness. Cut off the fibrous ends then cut into 1 inch pieces
3 Tablespoons Extra-virgin Olive Oil
2 Tablespoons Sheffield’s Tuscan Seasoning, Divided
1 Small Onion, Diced
2 Large Garlic Cloves , Thinly Sliced
1 28 Ounce Can Diced Tomatoes
½ Cup Shredded Italian Cheese Blend, plus Extra for Topping.
6 Ounces Linguine, Dry Weight
½ Cup Chopped Fresh Basil
Preheat the oven to 425º F. Bring a large pot of salted water to a boil.
Place the Zucchini, Summer Squash and Asparagus in a large mixing bowl. Add 1 ½ tablespoons of the olive oil and 1 ½ Tablespoons of the Sheffield’s Tuscan Seasoning. Toss with a large spoon to coat thoroughly. Transfer to a large, rimmed baking sheet and spread out. Roast for 20 minutes until tender. Don’t overcook or the veggies will get too soft and mushy.
In a large skillet, heat the remaining 1 ½ tablespoons of the olive oil over medium heat. Add the onion and cook about 7 to 8 minutes until translucent and softened. Stir occasionally. Add the sliced garlic another 30 seconds. Add the onions and raise the temperature to medium-high. Add the tomatoes and simmer for 15 minutes, stirring occasionally. The liquid should be reduced down. Simmer for another minute or 2 if too much liquid still remains.
While the mixture simmers, add the linguine to the boiling water and cook as directed until al dente. When cooked, drain, reserving ½ cup of the pasta water.
Remove from tomato mixture from the heat and add the shredded cheese. Stir in gently. Add the pasta to the skillet with the tomato sauce. Add the roasted vegetables, the reserved pasta water, and the remaining ½ tablespoon of the Tuscan Seasoning. Toss to combine. Add the chopped basil and gently stir in. Serve to your guests, adding a bit more of the shredded cheese as a topping.