Sunday, January 31, 2010
Roasted Vegetable Linguine with Torn Fresh Basil
I love roasted vegetables and usually just eat them plain. So even though this is probably the most common combination that exists, I found the concept of using my roasted vegetables as a topping for pasta somewhat novel. Also, using wine to de-glaze the roasting pan and turn into a "sauce" for the pasta was new to me. So even though it's simple, I enjoyed trying out this super healthy meal.
Oh, and you can probably tell from the photo that I forgot to add the basil... it was good anyways!
Preheat oven to 450 degrees. 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.
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.
Meanwhile, prepare pasta according to package directions. Drain pasta, and reserve ½ cup cooking water. Stir reserved cooking water into reduced wine in roasting pan.
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.