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Linguine with a Roasted Vegetable Ragu

A hearty meat-free Linguine with Roasted Vegetable Ragu featuring tender roasted vegetables, fire-roasted tomato sauce and Parmesan cheese.
Course Main Course, Side Dish
Cuisine American, Italian, Southern
Keyword linguine-with-roasted-vegetable-ragu, roasted-vegetable-ragu
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 428kcal
Author Melissa Sperka

Ingredients

  • Vegetables:
  • 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
  • Tomato Sauce:
  • 1 medium sweet onion i.e. Vidalia or similar
  • 2 Tbsp olive oil
  • 3 large garlic cloves 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

Instructions

  • Preheat the oven to 450°F . Spray a baking sheet liberally with cooking spray.
  • Vegetables: Place zucchini, squash and peppers on baking sheet. Drizzle with 1 Tbsp olive oil and season with Italian seasoning, garlic salt and black pepper. Stir until coated. 
  • Roast for 35-40 minutes or until golden, stirring once midway through cooking.
  • Tomato Sauce: 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.

Notes

  • 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.

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