Best 4 Linguine With Roasted Vegetables And Pesto Recipes

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Embark on a culinary journey with our tantalizing Linguine with Roasted Vegetables and Pesto recipe, a symphony of flavors that will delight your taste buds. This delectable dish features a colorful medley of roasted vegetables, including luscious bell peppers, earthy zucchini, and tender broccoli, tossed with al dente linguine pasta. The vegetables are roasted to perfection, bringing out their natural sweetness and caramelized edges. The dish is then bathed in a vibrant pesto sauce, made from aromatic basil, nutty pine nuts, and tangy Parmesan cheese, creating a harmonious balance of flavors. Let your senses be captivated by the vibrant colors and tantalizing aromas as you indulge in this delightful meal.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

This easy roasted vegetable pasta is one of our favorite weeknight dinners. The combination of veggies listed below is excellent, but feel free to swap in whatever you have on hand.

Provided by Jeanine Donofrio

Categories     Main dish

Time 45m

Number Of Ingredients 16

4 carrots (cut into 1-inch pieces)
2 Vidalia onions (or 1 small yellow onion, cut into 1-inch pieces)
5 small pattypan squash (sliced in half)
2 small zucchini (cut into 1-inch pieces)
10 cherry tomatoes
1 tablespoon extra-virgin olive oil (more for drizzling)
1 tablespoon sherry vinegar
2 garlic cloves (minced)
½ teaspoon herbes de Provence
Leaves from 8 sprigs fresh thyme (more for garnish)
1 16-ounce package brown rice penne pasta
½ cup crumbled feta cheese
½ cup fresh basil (more for garnish)
Juice of ½ small lemon (more if desired)
Pinches of red pepper flakes
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
  • In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
  • Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
  • Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
  • Garnish with more fresh herbs and a generous drizzle of olive oil.

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
9 ounces fresh linguine
1/2 cup chopped fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

LINGUINE WITH ROASTED VEGETABLES AND PESTO



Linguine with Roasted Vegetables and Pesto image

Add something tasty to your family's Italian dinner! Serve pasta made with roasted veggies - ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

Cooking spray
1 large or 2 medium onions, cut into wedges and separated
3 medium red, green or yellow bell peppers, cut into 1-inch pieces
1 package (8 oz) whole mushrooms, cut into fourths
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half, or cut-up tomatoes
12 oz uncooked linguine
1/3 cup basil pesto
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange onion pieces in baking dish. Bake 10 minutes. Add bell peppers and mushrooms to onions; spray with cooking spray and sprinkle with salt. Bake 15 minutes. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender.
  • Meanwhile, cook and drain linguine as directed package.
  • Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.

Nutrition Facts : Calories 350, Carbohydrate 55 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g

BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  • In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Tips:

  • Choose firm vegetables for roasting. Softer vegetables, like zucchini, will turn mushy when roasted.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Toss the vegetables with olive oil. This will help them brown and prevent them from sticking to the pan.
  • Roast the vegetables at a high temperature. This will help them caramelize and develop flavor.
  • Stir the vegetables occasionally. This will help them cook evenly.
  • Make the pesto ahead of time. This will save you time when you're ready to make the dish.
  • Use a good quality pesto. This will make a big difference in the flavor of the dish.
  • Serve the dish immediately. This will ensure that the vegetables are still hot and crispy.

Conclusion:

Linguine with Roasted Vegetables and Pesto is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. The roasted vegetables are flavorful and tender, and the pesto adds a bright and herbaceous flavor to the dish. This dish is sure to please everyone at the table.

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