Linguine with Roasted Vegetable Ragu

There’s no shortage of ways to enjoy a hearty pasta dish, and this Linguine with Roasted Vegetable Ragu is one that can easily take center stage. It’s hearty enough to serve as a satisfying meat-free entrée, yet versatile enough to pair with your favorite chicken, pork or beef as a pasta side dish. To make the ragu, lightly seasoned vegetables are roasted in the oven until tender and caramelized, then added to a rich fire-roasted tomato sauce simmering on the stovetop. Toss it all with tender linguine and finish with a generous sprinkle of freshly grated Parmesan cheese for a simple, comforting dish that’s packed with flavor.

Easy Linguine with Roasted Vegetable Ragu Recipe

This Linguine with Roasted Vegetable Ragu proves you don’t need meat to make a hearty, satisfying meal. Loaded with colorful oven-roasted vegetables and a rich fire-roasted tomato sauce, it’s a fresh and flavorful way to enjoy pasta any day of the week.

Serve it as a light meat-free entrée for lunch or supper, or pair it with grilled chicken, pork or steak when you’re craving something a little more substantial. It’s especially delicious during the warmer months when fresh vegetables are plentiful, but it’s just as welcome for an easy weeknight meal, casual weekend supper or family gathering.

Key ingredients you’ll need to make Roasted Vegetable Ragu: (Scroll down for the full printable recipe card and quantities.)

• Pasta – Cooked linguine for the base of the dish.
• Squash – A combination of fresh zucchini and yellow squash add bulk and flavor.
• Bell Peppers – Red bell pepper and orange bell pepper expand the flavor profile.
• Onion and Garlic – Sweet Vidalia onion, yellow onion or red onion plus garlic cloves for an earthy flavor.
• Oil – Olive oil to saute the onion.
• Tomatoes – Canned fire roasted tomatoes for a smoky flavor and seasoned tomato sauce.
• Spices and Seasonings – Garlic salt, Italian seasoning, black pepper, crushed red pepper flakes, sugar, oregano.
• Cheese – Parmesan cheese for a salty bite.
• Herbs – Fresh parsley and basil.

How to Make Linguine with Roasted Vegetable Ragu Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 450°F . Spritz a baking sheet liberally with cooking spray.
• Prep 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. 
• Oven – Roast veggies in preheated oven per the recip until golden brown.
• Saute Onion – Saute onion in olive oil on medium-high heat until the onion is translucent and beginning to brown then add garlic.
• Make the Tomato 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 Roasted Vegetables with Tomato Sauce – To the pot add roasted vegetables, basil and parsley to tomato sauce. Stir until evenly distributed in sauce. 
• Linguine – Toss the vegetable ragu with the cooked linguine and top with grated Parmesan cheese. Serve immediately.

Kitchen Equipment to Make Roasted Vegetable Ragu

• Large pot to make the ragu and pasta pot for cooking linguine.
• Large rimmed baking sheet pan.
• Large bowl.
• Measuring cups and measuring spoons.
• Knife and cutting board.
• Cheese grater.

Recipe Variations, Tips and Substitutions

• Veggies – 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, carrots or broccoli florets also roast well in the oven and would add a different texture to the mix.
• Canned Tomatoes – I highly recommend using fire-roasted tomatoes however you can use classic diced tomatoes, too. 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.
• Pasta – You could use angel hair pasta, fettuccine or a short tubular pasta like penne regatta, egg noodles or any macaroni that you enjoy.
• Fresh Herbs – You can top with fresh basil, rosemary or parsley.
• Tomato Paste – You can use tomato paste to thicken the sauce at the end of cooking, if you like. Begin with one tablespoon adding more until your desired consistency is reached.
• Serving – 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.

Storage and Leftovers

• Leftovers – Store cooked Linguine and Vegetable Ragu in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in single servings in the microwave or in a saucepan on the stovetop over medium heat.
• Freezer – You can freeze leftover roasted vegetable ragu for up to 2 months. thaw in the fridge nd reheat just before serving.

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.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Dutch Oven
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board