Roasted Zucchini and Tomato Linguine
From susana 16 years ago
- 25 minutes to make
- Serves 6
I just made this up one Lenten Friday several years back and we have been enjoying it ever since. Not only is it good, it's good FOR you. That's a plys with kids and -let me tell you- out boys just love this
Ingredients
- 2-3 lbs of zucchini, trimmed and cut into 1/2-inch pieces shopping list
- 1 1/2-lbs roma tomatoes cut into 1/4-inch chunks shopping list
- 2 tbspn + 1 tspn minced garlic shopping list
- olive oil shopping list
- salt and pepper to taste shopping list
- linguine shopping list
- 1/4-cup chopped fresh parsley shopping list
- 1/2-cup parmesan cheese, plus more for serving shopping list
How to make it
- Toss zucchini, tomatoes and garlic on a rimmed cookie sheet with olive oil, season with salt and pepper.
- Spread into a single payer and roast at 450 degrees until zucchini is slightly browned, 20-25 minutes.
- Cook linguine until done and drain, reserving 1/2-cup cooking water.
- Return pasta to pot and toss with about 1-2-tbspn olive oil.
- Cover.
- Pour reserved pasta water onto baking sheet of cooked vegies and scrape with a wooden spoon to loosen browned bits. Stir vegies and juices into pasta.
- Add parsley and Parmesan and toss to combine.
- Serve with more Parmesan.
- -Susana
People Who Like This Dish 7
- orangeskipper Redding, CA
- jenniferbyrdez Kenner, LA
- deannafaye Grand Junction, CO
- mamalou Attleboro, MA
- catbot79 Topeka, KS
- mkm114 Springdale, AR
- marriage Apalachin
- susana Mandeville, LA
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The Rating
Reviewed by 3 people-
I love this. It is good not to mention quick and easy. Thank you so much.
deannafaye
in Grand Junction loved it
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Sounds good!
orangeskipper
in Redding loved it
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