Roasted Vegetable Linguine with Torn Fresh Basil and Parmesan.

A pasta dish for my marathoning friends and for Valentine's Day. 
Spreading the love::
Asparagus Spears::  Packed with vitamin E-- aka the "sexy" vitamin for its ability to boost fertility.
Basil::  Italians know this herb by the name "kiss me Nicholas"...  kissy, kissy...

So whether you are preparing for the marathon or preparing for the "love holiday," this pasta will get you going, wink, wink.

Was going to call this post Baby- Makin' pasta, but decided that may dissuade some readers.  So now that I have you as my captive audience...I present to you...Baby-Makin' Pasta!

All that and  bottle of wine--35 bucks--not too shabby!

"squeezy basil"




chopping board.

ready to roast.

smooch me Nicholas. 


even out of season these little beauties just burst in your mouth.



Roasted Vegetable Linguine with Torn Fresh Basil and Parmesan.

2 cups sliced shiitake mushrooms
1/2 pounds fresh asparagus spears, cut into 1 inch pieces
1 small onion, chopped
2 tbs, olive oil
3 cloves garlic, minced
1 tsp red pepper flakes--add more if you like more heat.  I do. 
2 cups cherry tomatoes
1/2 cup white wine
1/2 package linguine
1/2 cup torn basil-- add more for vibrant color and fresh flavor.
Grated Parmesan
2 tbs "Squeezy Basil"---can be found in refrigerator section near fresh herbs. 

Preheat oven to 450.  Toss together mushrooms, asparagus, onion, oil, garlic and red pepper flakes in a 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 a bowl.  Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan.  Place roasting pan on stove top burner over medium heat, and simmer 2 to 3 minutes, or until white has evaporated by half; OR return roasting pan to oven for 5 minutes and allow wine to cook off. (much easier)

Meanwhile prepare pasta.  Drain pasta, and reserve 1/2 of the cooking liquid.  Stir reserved cooking water into reduced wine in roasting pan.

Return pasta to pot.  Add wine mixture and vegetables, and toss over medium heat until heated through.  Season with salt and pepper, and 2 tbs "squeezy basil".  Stir in torn fresh basil leaves, top with grated Parmesan and serve immediately.

Adapted From Vegetarian Times.  April 2010. 

1 comment:

  1. YUMMO... that's all I have to say. I find myself cooking the same stinkin things all the time. I even think my kids might eat this!