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Linguine with Roasted Summer Vegetables

  • 35 m
  • 35 m
EatingWell Test Kitchen
“Instead of swimming in a cream sauce, linguine is tossed with roasted vegetables and garlic puree for a full flavor without much fat.”


    • 1 cup reduced-sodium chicken broth
    • 10 large cloves garlic, peeled and cut in half
    • 2 tablespoons balsamic vinegar
    • 1 pound cherry tomatoes, cut in half
    • 1 pound asparagus, trimmed and cut into 2-inch lengths
    • 2 small zucchini, (8 ounces total), quartered lengthwise and cut into 2-inch pieces
    • 1 small summer squash, (8 ounces), quartered lengthwise and cut into 2-inch pieces
    • 1 large red bell pepper, cored, seeded and cut into chunks
    • 8 scallions, white and tender green parts only, cut into 2-inch lengths
    • 1 tablespoon extra-virgin olive oil
    • Salt & freshly ground pepper, to taste
    • 1 pound linguine


  • 1 Preheat oven to 450°F. Combine stock and garlic in a small saucepan. Bring to a boil, reduce heat to low and simmer, covered, for 15 to 20 minutes, or until garlic is tender.
  • 2 Place broth, garlic and vinegar in a blender or food processor and puree until smooth. Return to the saucepan and keep warm over low heat.
  • 3 Meanwhile, combine tomatoes, asparagus, zucchini, summer squash, bell pepper and scallions in a large bowl. Drizzle oil over the top, season with salt and pepper and toss to coat well. Place on a baking sheet and roast, stirring occasionally, for 15 minutes, or until tender.
  • 4 Meanwhile, cook linguine in a large pot of boiling salted water for 6 to 8 minutes, or until tender but firm. Drain and place in a large serving bowl. Toss with the roasted vegetables and garlic puree. Season with salt and pepper and serve immediately.
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