Recipe

Roasted Zucchini And Tomato Linguine Recipe

	Susana / All my dishes 6 months, 2 weeks ago 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 Prep:5m Cook:25m Servings:6	Susana
	lenten or vegetarian

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Ingredients

2-3 lbs of zucchini, trimmed and cut into 1/2-inch pieces

1 1/2-lbs Roma tomatoes cut into 1/4-inch chunks

2 tbspn + 1 tspn minced garlic

olive oil

salt and pepper to taste

linguine

1/4-cup chopped fresh parsley

1/2-cup Parmesan cheese, plus more for serving

Directions

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

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Comments

trackwidow 6 months, 2 weeks ago said:
Sounds wonderful! I'm sure this would go over very well here. Thanks!

catbot79 5 months, 2 weeks ago said:
This looks mouthwatering. We vegetarians cook like it's Lent every day, so if you have any more tasty Lenten recipes, I'm sure I'd love them. Fresh vegetables make everything better, in my opinion, and roasting them is a great touch. Thank you for sharing your recipe!

orangeskipper 4 months, 2 weeks ago said:
Sounds good!

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