nutritional information

Per 1 1/2-cup serving:

  • Calories: 208
  • Protein: 7 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 37 g
  • Cholesterol: 0 mg
  • Sodium: 15 mg
  • Fiber: 7 g
  • Sugar: 6 g
Vegan

Roasted Vegetable Linguine with Torn Fresh Basil

Roasted Vegetable Linguine with Torn Fresh Basil

Serves 6

Asparagus spears are packed with vitamin E—aka the sex vitamin for its ability to boost fertility and stamina. As for basil, Italians know the herb by another name: "kiss-me Nicholas". Enough said. If you like your pasta spicy, double the red pepper flakes.
  • 2 cups sliced shiitake mushrooms
  • ½ lb. fresh or frozen asparagus, cut into 1½-inch pieces
  • 1 small onion, coarsely chopped (1 cup)
  • 2 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • ½ tsp. red pepper flakes
  • 2 cups cherry tomatoes
  • ½ cup white wine
  • ½ 13.25-oz. pkg. whole-wheat or white linguine
  • ½ cup torn fresh basil leaves

1. Preheat oven to 450°F. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan. Roast 20 minutes, or until mushrooms and onions 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 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.

3. 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.

4. Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired. Stir in torn fresh basil leaves, and serve immediately.

February 2010 p.64

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comments

This was okay. Not very tasty. I wouldn't make it again.

neha shah - 2014-03-06 01:17:21

Excellent dish, delish, recommend.

Henry Figeley - 2014-02-23 19:36:43

OMG, delicious. Added a fennel bulb, a zucchini and just used white mushrooms cause that was what I had. No salt at all, just some pepper, and tossed it with Catelli Smart fusilli. Really yummy and satisfying.

Mrs. Squires - 2013-02-23 01:31:20

This was very good.

Angie - 2011-08-10 20:10:16

This was delicious! Glad I decided not to add more red pepper flakes because it was a perfect amount of spice! Will definitely be making this recipe again

Molly - 2011-05-13 13:16:55

Made this pasta last night, also with sauvingnon blanc. Light and wonderful. So many leftovers!

Kim - 2011-04-12 10:09:23

this is amazing! I used sauvignon blanc and it was delicious. I would love more recipes like this one!!! whoever developed it deserves major kudos

ashley - 2011-01-31 01:21:22

Six servings? - oh really.

Nancy - 2011-01-25 14:21:24

First recipe I've tried from this site...amazing!! added a red bell pepper..turned out great.

Walker - 2010-11-14 19:15:39

Liked it but not one of my favorites. The cherry tomatoes taste amazing but it is a bit odd with the linguine. I am going to try it with regular spaghetti next time...or maybe it might be good with bread as a different type of bruschetta.

Carly - 2010-10-29 17:45:40

I have made this 3 times since I received the February issue...love love love it!. All the ingredients are now in season too for all you locavores!!

Sarah - 2010-07-28 16:47:26

Wonderful, first attempt at vegan dish and pleasantly surprised. Tasty and easy to make. Will receive regular rotation. Ü

veggie - 2010-07-05 18:53:44

Great recipe! Added black beans to add a bit more protein. Super easy and flavorful!

Kate - 2010-05-31 19:45:00

Absolutely delicious! Being a new vegetarian, this was surprisingly easy to prepare and quite tasty!

Jill - 2010-04-17 20:25:24