Our family lived in Fergus Falls, Minnesota for nine years. Durring much of that time John had a big garden. He had the kids help hime and taught them how to tend to the young plants, water, and then harvest.
It was always a nice feeling to eat something we grew. It also taught our kids about work and the value resourcefulness.
Oven Roasted Summer Vegetable Linguine
Ingredients:
- 1 pound small zucchini, mix of green and yellow, halved lengthwise and sliced 1/2-inch thick
- 1 baby eggplant, halved lengthwise and sliced 1/2-inch thick (about 2 cups) OR can be substitutes with other squash or zuccini
- 2 cups mini heirloom or cherry tomatoes
- 2 to 4 cloves garlic, crushed
- 3 to 4 tablespoons extra virgin olive oil
- Salt and ground black pepper
- 1 package linguine pasta ( 16 oz.)
- 1/4 cup torn fresh basil leaves
- 2 to 3 tablespoons shredded parmasean cheese.
- Fresh oregano leaves for garnish
Directions:
- PREHEAT oven to 450° F.
PLACE: - zucchini, eggplant, tomatoes and garlic on large rimmed baking sheet; toss with oil.
- Season with salt and pepper. Spread into a single layer
- Roast 15 to 18 minutes, stirring halfway through, until tender and golden.Directions
- Prepare pasta according to package directions, reserving 1/2 cup cooking water.
- Place pasta back in saucepan.
- Add vegetables to pan along with reserved water; toss gently to coat.
- Heat over medium heat to warm through.
- Add basil; toss gently. Top with cheese.
Quick Tip: For a super healthy meal, try spirilizing a zuccini instead of using noodles. If you don’t have linguine noodles, try using shells or elbow macaroni.
Recipe and photo courtesy of Buitani speghetti.