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.

Easy 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. How to make Linguine with Roasted Vegetable Ragu: (Scroll down for full printable recipe.)

Prepare Pan – Preheat the oven to 450°F . Spritz a baking sheet liberally with cooking spray.
Vegetables: 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.
Heat Oil – Drizzle a large saucepan on the stovetop with olive oil.
Onion – 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.
Sauce – Add fire roasted tomatoes, tomato sauce, 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.
Combine – To the pot add roasted vegetables, basil and parsley to tomato sauce. Stir until evenly distributed in sauce.
Linguine – Toss the ragu with the cooked linguine and top with grated Parmesan cheese. Serve immediately.

How to Make the BEST Linguine with Roasted Vegetable Ragu

Ingredients you’ll need to make homemade Linguine with Roasted Vegetable Ragu: Cooked linguine, zucchini, yellow squash, red bell pepper, orange bell pepper, olive oil, garlic salt, Italian seasoning, black pepper, sweet onion, garlic minced, fire roasted tomatoes, Italian seasoned tomato sauce, crushed red pepper flakes, sugar, oregano, fresh basil, Parmesan cheese, fresh Italian parsley.
Kitchen tools you’ll need: Large pot, sheet pan, large bowl, measuring cups and spoons, sharp knife and cutting board and cheese grater.
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.
Store cooked Linguine and Vegetable Ragu chilled in the refrigerator for up to 3 days.
Reheat in single servings in the microwave.

More Pasta Recipes to Make

Saucy Baked Penne Pasta can be assembled in advance and baked just before serving.
Make this Crockpot Pasta Casserole in your slow cooker for a no fuss meal.
Chicken Bow Tie Pasta with Spinach and Sundried Tomatoes is made entirely on the stovetop.
This Chicken Bacon Ranch Pasta Salad serves as a side dish or an entree.
Cozy up to a bowl of Pasta e Fagioli for supper any time of year.
These Lasagna Roll Ups are an Italian feast in the making.
You may also like this recipe for Parmesan and Garlic Linguine from Lauren’s Latest.

Linguine with a Roasted Vegetable Ragu recipe

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