Linguine with a Roasted Vegetable Ragu

Dishes like this Linguine with a Roasted Vegetable Ragu can be served as a spectacular meat free entrée or as a pasta side dish. To make the ragu, lightly seasoned oven roasted vegetables are added to a simmering fire roasted tomato sauce made on the stove top. It’s tossed with cooked linguine then topped with freshly grated Parmesan cheese just before serving.

Linguine with a Roasted Vegetable Ragu

My brother is a vegetarian and often when he visits, I feel as if I am serving a variety of side dishes. So, I developed this pasta dish for one such visit and fell in love with it myself.  It’s quite possibly my all time favorite light and healthy all vegetable main dish.

Helpful Tips for Making Roasted Vegetable Ragu

• For this dish, there’s room for personalizing the vegetable mixture. You can adapt using a combination of the fresh veggies that  you like most.
• For example, mushrooms or broccoli florets also roast well in the oven and would add a different texture to the mix.
• The tomato ragu begins with a simple pantry ingredient, fire roasted tomatoes. The tomato ragu simmers on the stove top while the vegetables roast. After tossing with cooked linguine you can call it a meal.
• Don’t forget to top it off with a sprinkle of freshly grated Parmesan cheese for the finishing touch. A basket of warm  garlic bread wouldn’t hurt.  Vegetarians and meat lovers alike enjoy it so for me, it doesn’t get any better than that.
• You may also like this recipe for Parmesan and Garlic Linguine from Lauren’s Latest.

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• Pasta Pot
• 4 Quart Saucepan
• Pasta/Cereal Bowl
• Food Processor 

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Linguine with a Roasted Vegetable Ragu

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: linguine-with-roasted-vegetable-ragu

Servings: 4 servings

Calories: 428kcal

Author: Melissa Sperka

Ingredients

• 2 large zucchini cubed
• 2 large yellow squash cubed
• 1 small red bell pepper seeded and diced into 1/2-inch pieces
• 1 small orange bell pepper seeded and diced into 1/2-inch pieces
• 1 Tbsp olive oil
• 1 tsp garlic salt
• 1 tsp Italian seasoning
• 1/2 tsp freshly ground black pepper
• 1 medium sweet onion
• 2 Tbsp olive oil
• 3 cloves of garlic minced
• 2 14.5 oz cans fire roasted tomatoes
• 1 8 oz can Italian seasoned tomato sauce
• 1 tsp dry Italian seasoning
• 1 tsp red pepper flakes
• 1 tsp sugar
• 1/4 tsp oregano
• 2 Tbsp thinly sliced fresh basil
• 1 Tbsp fresh Italian parsley
• 1 lb linguine cooked to al dente
• 4 oz shredded Parmesan cheese

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Instructions

• Preheat the oven to 450°F . Spritz a baking sheet liberally with cooking spray.
• Place zucchini, squash and peppers on baking sheet. Drizzle with 1 Tbsp olive oil, Italian seasoning, garlic salt and black pepper. Stir until coated. 
• Roast for 35-40 minutes or until golden, stirring once midway through cooking.
• Meanwhile, drizzle 2 Tbsp of olive oil in a large saucepan. Add the diced onion and cook over medium high until the onion becomes translucent and is beginning to brown, about 3 minutes. Add the minced garlic and saute for one additional minute.
• Add fire roasted tomatoes, tomato sauce, 1 tsp dry Italian seasoning, red pepper flakes, sugar and oregano. Season with salt and black pepper to your taste. Simmer over low heat until the vegetables are done.
• Add roasted vegetables, basil and parsley to tomato sauce. Stir until evenly distributed in sauce. 
• Toss the ragu with the cooked linguine and top with grated Parmesan cheese. Serve immediately.

Nutrition

Serving: 1serving | Calories: 428kcal | Carbohydrates: 58g | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 1051mg | Potassium: 1152mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2358IU | Vitamin C: 110mg | Calcium: 420mg | Iron: 4mg

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