Roasted Vegetable Linguine With Torn Fresh Basil

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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
• 1 (13 1/4 ounce) package linguine (whole wheat or white)
• 1/2 cup fresh basil leaf, torn

Recipe

• 1 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.
• 2 add tomatoes to pan, and roast 7 to 10 minutes more, or until tomatoes shrivel and soften. transfer vegetables to bowl. add 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 has evaporated by half; or return roasting pan to oven 5 minutes, and let cook off.
• 3 meanwhile prepare pasta according to package directions. drain pasta, and reserve 1/2 cup cooking water. stir reserved cooking water into reduced in roasting pan.
• 4 return pasta to pot. add mixture and vegetables, and toss over medium-low heat until heated through. season with salt and pepper. stir in fresh basil, serve immediately.