Food Network Scholar: Roasted Vegetable Pasta

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Thursday, April 10, 2014

Roasted Vegetable Pasta

Today is Day 100! It is hard to believe I am in this deep with the 2014 challenge of making something new every day; and with only one missed day that is a fairly good record. I will catch that day up by doing 2 on another day.

I made a fresh vegetable pasta tonight with wonderful asparagus in season. The zucchini added some nice texture and I chose Fire Roasted tomatoes to amp up the flavor level. You can substitute any vegetables you have. Eggplant would be good and I would even add some meaty Portabella mushroom. This recipe is a keeper. Simple, quick and easy clean up! Not to mention healthy and inexpensive.

Roasted Vegetable Pasta
printable recipe

2 small zucchini, halved lengthwise and sliced in 1/2" pieces
1 bunch of asparagus, trimmed and cut into 2" pieces
3 T. olive oil
1 small onion chopped
2 cloves garlic, sliced
2 (14 1/2 oz) diced tomatoes, lightly drained
1/2 c. grated parmesan cheese
9 oz. linguine pasta
3 T. chopped basil

Preheat oven to 425 degrees.
Cook the pasta according to the package directions. Drain, reserving 1/2 c. starchy water.
Toss the zucchini and asparagus with half of the olive oil and season with salt and pepper.

Spread out on a rimmed baking sheet. Roast for 15 minutes.
Meanwhile in a large skillet heat the remaining oil. Saute the onion until soft. Add the garlic and cook for an additional 30 seconds.