Posted by: Melanie Mathos | February 4, 2010

Roasted Vegetable Linguine

This Valentine’s Day cover recipe from the February issue of Vegetarian Times was tempting me from the magazine rack. So, I made it, on a Tuesday… That Gary is so lucky, I tell ya. (I even made him oven-fried chicken breast to put on his.)

Source: Vegetarian Times


  • 2 cups sliced shiitake mushrooms
  • 1/2 lb fresh asparagus, cut into 1 1/2 inch pieces
  • 1 small onion
  • 2 Tbs. olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 2 cups cherry tomatoes
  • 1/2 cup white wine
  • 1/2 package whole wheat pasta
  • 1/2 cup torn fresh basil leaves


  • Preheat oven to 450′
  • Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan
  • Roast for 20 minutes, or until mushrooms and onions begin to brown, stirring occasionally
  • Add tomatoes to pan and roast 7 to 10 minutes more, or until tomatoes shrivel
  • Transfer vegetables to bowl
  • Add wine to roasting pan, stirring to scrape stuck-on bits from pan
  • Place roasting pan on burner over medium heat and simmer 2 to 3 minutes, or until wine has evaporated by half
  • Meanwhile, prepare pasta
  • Drain pasta, reserving 1/2 cup pasta water and stirring it into wine
  • Return pasta to pot, add wine mixture and vegetables, and toss over medium-low heat until heated through.
  • Season with salt and pepper
  • Stir in basil

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