Herb-Infused Roasted Vegetable Linguine with Fresh Basil
Elevate your pasta night with this vibrant Herb-Infused Roasted Vegetable Linguine, featuring a medley of roasted mushrooms, asparagus, and juicy cherry tomatoes, all tossed with al dente linguine and fragrant fresh basil. The addition of white wine creates a delightful sauce that brings the dish together, making it a perfect meal for any occasion. Serve this dish as a vegetarian main course or a delightful side to complement grilled meats. Enjoy the rich flavors and health benefits of seasonal vegetables in every bite.
6
Servings
400
Calories
10
Ingredients
Ingredients
white mushrooms
2 cups (cleaned and sliced)
asparagus
1/2 lb (cut into 1 1/2-inch pieces)
onion
1 small (coarsely chopped (1 cup))
olive oil
2 tablespoons (for roasting)
garlic cloves
2 (minced)
red pepper flakes
1/2 teaspoon (for seasoning)
cherry tomatoes
2 cups (halved)
white wine
1/2 cup (for deglazing)
linguine
1 package (13 1/4 ounces) (whole wheat or white, cooked according to package directions)
fresh basil leaves
1/2 cup (torn)
Instructions
1
Preheat your oven to 450°F (232°C). In a large roasting pan, combine the sliced mushrooms, asparagus pieces, chopped onion, olive oil, minced garlic, and red pepper flakes. Toss well to coat the vegetables evenly with the oil and spices.
2
Roast the vegetable mixture in the preheated oven for approximately 20 minutes, stirring occasionally, until the mushrooms are golden brown and the onion is tender.
3
After 20 minutes, add the halved cherry tomatoes to the roasting pan. Continue to roast for an additional 7 to 10 minutes until the tomatoes are shriveled and softened.
4
Once roasted, transfer the vegetables to a mixing bowl. Pour the white wine into the roasting pan and stir to deglaze, scraping up any browned bits from the bottom. Place the roasting pan over medium heat on the stove and simmer for 2 to 3 minutes until the wine has reduced by half, or return it to the oven for 5 minutes to allow the wine to cook off.
5
While the vegetables are roasting, cook the linguine according to the package directions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
6
Stir the reserved pasta water into the reduced wine in the roasting pan. This will create a light sauce to coat the pasta.
7
Return the drained linguine to the pot. Add the roasted vegetables and the wine mixture. Toss everything together over medium-low heat until warmed through. Season with salt and pepper to taste.
8
Finally, gently fold in the torn fresh basil leaves just before serving. Dish out the pasta onto plates or a serving bowl and enjoy this deliciously fragrant Herb-Infused Roasted Vegetable Linguine hot!
Nutrition Information
6.7
Fat
60
Carbs
13.3
Protein
6.7
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Roasted Vegetable Linguine?
It is a vibrant pasta dish featuring roasted mushrooms, asparagus, and cherry tomatoes tossed with linguine and fresh basil in a light white wine sauce.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely vegetarian and focuses on fresh seasonal vegetables.
How many servings does this recipe yield?
This recipe is designed to make 6 servings.
What type of mushrooms are recommended for this dish?
The recipe calls for 2 cups of white mushrooms, cleaned and sliced.
What is the roasting temperature for the vegetables?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius).
How long do the mushrooms and asparagus roast?
They should roast for approximately 20 minutes before adding the tomatoes.
When should I add the cherry tomatoes?
Add the halved cherry tomatoes after the first 20 minutes of roasting, then cook for 7 to 10 more minutes.
What type of linguine can I use?
You can use either whole wheat or white linguine, according to your preference.
How much white wine is used for deglazing?
The recipe uses 1/2 cup of white wine to deglaze the roasting pan.
How do I deglaze the pan correctly?
Pour the wine into the roasting pan after removing the vegetables and stir to scrape up any browned bits.
What can I use instead of white wine?
You can substitute white wine with vegetable broth or additional pasta cooking water.
How much pasta water should I reserve?
Reserve 1/2 cup of the pasta cooking water before draining the linguine.
Why is reserved pasta water used in this recipe?
It is stirred into the reduced wine to create a light sauce that helps coat the pasta evenly.
How many calories are in one serving?
Each serving contains approximately 400 calories.
What is the protein content of this pasta dish?
One serving provides about 13.3 grams of protein.
How much fat is in this recipe?
Each serving contains approximately 6.7 grams of fat.
Is this dish high in fiber?
Yes, it contains 6.7 grams of fiber per serving due to the vegetable variety.
How much olive oil is required?
The recipe uses 2 tablespoons of olive oil for roasting the vegetables.
How should the garlic be prepared?
The recipe calls for 2 cloves of garlic, which should be minced.
Is this recipe spicy?
It has a mild heat from the addition of 1/2 teaspoon of red pepper flakes.
What size onion is needed?
One small onion, coarsely chopped to equal roughly 1 cup, is required.
How should the fresh basil be prepared?
The 1/2 cup of fresh basil leaves should be torn rather than chopped.
When is the basil added to the dish?
Gently fold in the torn basil leaves just before serving to maintain their fresh flavor.
How long should the wine reduce on the stove?
Simmer the wine for 2 to 3 minutes until it has reduced by half.
Can I reduce the wine in the oven?
Yes, you can return the pan to the oven for 5 minutes to allow the wine to cook off.
How should the asparagus be cut?
Cut the asparagus into 1 1/2-inch pieces before tossing them with the other vegetables.
What package size of linguine is recommended?
The recipe uses one 13 1/4 ounce package of linguine.
How do I season the final dish?
Once all ingredients are combined, season with salt and pepper to taste.
Can I serve this as a side dish?
Yes, it works beautifully as a vegetarian main or as a side to grilled meats.
What makes this dish healthy?
It incorporates a variety of nutrient-dense seasonal vegetables and uses heart-healthy olive oil.