OVEN-ROASTED VEGETABLE LINGUINE
Makes 4 servings
INGREDIENTS
1 lb. fresh asparagus, trimmed & cut into 2-inch pieces
1 package (8 ounces) button mushrooms, halved
1-1/2 cups fresh cauliflower florets
3 plum tomatoes, coarsely chopped
6 cloves garlic, halved
3 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
8 ounces uncooked whole-wheat linguine
1 can (15 ounces) garbanzo beans, rinsed, drained
½ cup (2 ounces) shredded Asiago cheese
1. Heat oven to 425˚F. Line a large rimmed baking sheet with foil. Arrange vegetables on pan; drizzle with 2 tablespoons olive oil. Season with salt and pepper. Roast 25 to 30 minutes, stirring occasionally, until browned and tender.
2. Meanwhile, cook pasta according to package directions. Drain well; toss in serving bowl with beans and remaining 1 tablespoon olive oil.
3. Serve pasta topped with roasted vegetables and cheese.
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