This meal is easy, delicious, and healthy. You really don't need a recipe to make it, though of course I used one. I did however modify the recipe a bit, because you know I'm so daring. The original recipe is from the Rebar cookbook, that I love. I love the balsamic vinegar used to glaze the vegetables after roasting them. And I think that the roasted garlic cloves really add something wonderful to this dish. I know it's such a simple dish, but I had to post about it because it's so good and so easy. A perfect meal during the week when you don't want to think about what to make, or a great way to use up all the random vegetables, nuts and cheese you have at the end of the week.
Linguine with Balsamic-Glazed Roasted Vegetables
(adapted from the Rebar cookbook)
Serves 2 (but easily doubled or quadrupled or whatever you want)
1 bell pepper
1 red onion
1 garlic bulb
1 1/2 tbsp olive oil
1/2 tsp salt
1/4 tsp cracked pepper
1/2 tsp red chile flakes (optional)
1 1/2 tbsp freeze dried basil OR 1/2 cup chopped basil OR 2 tsp dried basil*
2-3 tbsp balsamic vinegar
2 tbsp pine nuts (optional)
1/2 lb (225g) whole wheat linguine
1/4 cup Parmesan cheese**
1. Preheat oven to 425F. Heat a large pot of water on the stove to boil the pasta.
2. Slice zucchini into 1/8" thick half-moon slices. Halve, seed and cut pepper into 3/4" dice. Slice thick strips of red onion. Separate, peel and slice the garlic cloves in half lengthwise.*** Place all of the vegetables in a large bowl and toss with olive oil, salt, pepper and chile flakes. Spread out evenly on a baking sheet or a big casserole dish and roast in the oven until golden and tender (30-40 minutes, or not as long if you like). Stir the vegetables halfway through.
3. When the vegetables are just about cooked, start to cook the pasta. Salt he pasta water and cook the linguine until al dente. Strain and toss with a light coat of olive oil (optional, unless the pasta is done way before the vegetables, then you'd want to add the oil so the noodles become a big clump).
4. When the vegetables are ready, remove them from the oven and add the basil and balsamic vinegar. Season to taste with more salt, cracked pepper, or balsamic. Toss vegetables with the pasta and serve with freshly grated cheese and pine nuts.
*I love basil and this is what the recipe calls for, but you can of course use whatever herbs you like (rosemary, parsley, thyme, etc).
**Or whatever other kind of cheese you like. A hard cheese would probably be best. Omit the cheese for a vegan meal.
***These are just suggestions from the cookbook about how to cut the vegetables but you can just go crazy and cut them however you like.